JAPANESE SOUFFLE PANCAKES
WE BRING TO YOU THE TRENDY JAPANESE SOUFFLE PANCAKES - AN EASY TO MAKE RECIPE MADE WITH WEIKFIELD'S BAKING POWDER.
JAPANESE SOUFFLE PANCAKES
The Ingredient List
EGG YOLK :
2
FULL CREAM MILK :
20 GRAMS
VEGETABLE OIL :
10 GRAMS
VANILLA ESSENCE :
¼ TBSP
ALL- PURPOSE FLOUR :
30 GRAMS
EGG WHITES :
3
FINE SUGAR :
40 GRAMS
ICING SUGAR :
FOR SPRINKLE
How To cook
STEP 1 - IN A BOWL, TAKE EGG YOLK, POUR IN MILK, OIL AND WHISK UNTIL PALE.
STEP 2 - ADD IN THE FLOUR AND COMBINE IT ALL TOGETHER. KEEP IT ASIDE.
STEP 3 - IN ANOTHER BOWL, TAKE EGG WHITES AND START WHISKING. GRADUALLY POUR IN THE SUGAR AND WHISK IT TO FORM STIFF PEAKS.
STEP 4 - NOW TAKE A SMALL PORTION OF THE MERINGUE AND INCORPORATE IN THE EGG YOLK BATTER.
STEP 5 - TRANSFER IT BACK TO THE WHISKED EGG WHITES (MERINGUE), CUT AND FOLD.
STEP 6 - SCOOP THE BATTER ON A NON-STICK PAN. COVER FOR 3 MINUTES ON EACH SIDE.
STEP 7 - SPRINKLE SOME ICING SUGAR AND SERVE.
EXPERIENCE DELICIOUSNESS IN EVERY BITE AND ADD SWEETNESS TO EVERY MOMENT SPENT WITH FRIENDS AND FAMILY
GLUTEN FREE PANCAKES
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CHOCOLATE TRUFFLE
CHOCOLATE BROWNIE MUFFIN
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READY-TO-EAT CUSATRD
SAUCES AND CONDIMENTS
