JAPANESE SOUFFLE PANCAKES
This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.
Author: Kirbie
Ingredients
Version 1: With baking powder
- 6 tbsp cake flour
- 2 1/2 tbsp milk
- 1 tsp baking powder
- 1/4 tsp vanilla extract
- 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
- 3 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
Version 2: Without baking powder
- 5 tbsp cake flour
- 1 1/2 tbsp milk
- 1 tbsp butter melted
- 1/2 tsp vanilla extract
- 2 1/2 tbsp granulated white sugar
- 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
- 1/4 tsp cream of tartar
Instructions
Version 1
- In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and mixture is a pale yellow.
- Visit kirbiecravings.com for full instructions.
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