Today I’m gonna share a very delicious Japanese street food, Souffle pancakes, only $1 cost!
- 2 large eggs, separating yolks and whites
- 20 ml (4 teaspoons) milk, add to 2 egg yolks
Mix well
- 30 grams (3.3 tablespoons) all purpose flour, you can also use low gluten flour
- Sift and add to the egg yolk batter
Mix well
1.25 ml (1/4 teaspoon) vanilla extract, omit if you don’t have it
Mix well
Now whip the egg whites, first with an electric whisk on medium-high speed
- There are 25 grams (2 tbsp) of Sugar in total. Split it into 3 times to add. when large fish-eye bubbles appear, add 1/3 of the sugar.
- Add 1/3 of the sugar (25 g (2 tablespoons) of sugar) when small fisheye bubbles appear
- Add 1/3 of the sugar (25 g (2 tablespoons) of sugar) when the texture becomes visible
- Beat on medium-low speed until dry peaks, lifting up to an upright angle
- Add 1/3 of the meringue to the egg yolk batter and mix well
Then pour back into the meringue and continue to mix well
Mix well and pour into a piping bag
Non-stick pan, turn on low heat, put a drop of cooking oil, wipe evenly with kitchen paper
Squeeze the batter into the pan, I squeezed three
- Add 2 teaspoons of water, cover and cook on low heat for about 5 minutes
- After 5 minutes, uncover and flip the pancakes.
- Add 1 teaspoon of water, cover and continue to cook for about 5 minutes
- After 5 minutes, you can take it out of the pot to serve, it’s so fluffy!
Look at the color, isn’t it tempting?
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