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Before you jump to Japanese Souffle Pancake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are these days being given more attention than ever before and there are good reasons for doing this. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, most people assume that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, people can change their eating habits for the better by implementing some small changes.
The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you tend to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your breakfast cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a healthy change to your diet.
Obviously, it’s not difficult to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to japanese souffle pancake recipe. You can have japanese souffle pancake using 8 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Japanese Souffle Pancake:
- Take 2 egg yolk
- Use 20 ml milk
- Prepare 1 tsp vanilla extract
- Take 35 g cake flour
- Get 2 g baking powder
- Prepare 2 egg white
- You need 1/4 tsp cream of tartar
- Use 25 g caster sugar
Steps to make Japanese Souffle Pancake:
- Beat egg yolk and milk, add vanilla. Then add sifted cake flour and baking powder. Set aside.
- Prepare meringue by beating egg white with cream of tartar. Add sugar portionwise until stiff peak meringue is formed.
- Take 1/3 of the meringue and fold into flour mixture. Then take another 2/3 fold gently until well blended.
- Scoop the batter using icecream scoop on to grease pan under very low heat. Cover with lid and cook for 3 minute.
- Remove the lid and top another scoop on each pancake to make tall pancake. Cover the lid back and cook for another 5 min.
- Flip the pancake, cook another side of 5 minutes. Serve warm with honey and whipped cream.
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