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JAPANESE SOUFFLE PANCAKES

This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.
Ingredients: Version 1: With baking powder  6 tbsp cake flour  2 1/2 tbsp skim 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 skim milk  1 tbsp unsalted 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 Directions: Version 1
  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 the mixture is a pale yellow.
  2. ..............................
for full instruction please see: kirbiecravings.com

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