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 for full instruction please see: kirbiecravings.com
- 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.
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