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Soufflé Pancake | スフレ・パンケーキ

Pancake is just about the most universal food liked by many people but the Soufflé pancake, makes it more stylist for say to find a “soufflé pancake” cafe in metropolitan Tokyo. That is if you get a chance to visit Tokyo (whenever currently nobody knows when). This recipe comes from an fb advertising a cooking video site (which I’ve lost), which seemed quite easy, simple and no proble-mo! but…humm…not quite. It probably needs a little bit of practice to get it into perfect form and shape.

Practice makes perfection. There is all the time in the world at the moment, staying home.

Soufflé Pancake | スフレ・パンケーキ

Course: Breakfast, BrunchDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

Directions

  • Combine the flour, baking power, milk and then the egg yolks.
    薄力粉、ベーキングパウダー、ミルクを泡立て器で合わせ卵黄を加える。
  • Whisk the egg whites to make a stiff meringue, adding the sugar in between.
    卵白をメレンゲにする。砂糖は途中で加える。
  • Add the batter into the meringue and mix with a spatula to make the pancake batter.
    メレンゲに①の生地を加えて、フワフワの生地を作る。
  • Warm the frying pan over low heat, coating the surface with thin layer of oil. Pour the batter into the 11cm diameter ring, leaving a 1/2cm room for the batter to rise.
    フライパンを弱火にかけ、薄く油を塗る。クッキングペーパーで作った輪(バターを塗った)をフライパンの上に乗せ、生地を入れる。3.5cmあたりのところまで生地が来るようにする。
  • Cover the frying pan with a lid, adding 1 tablespoon of water.
    Bake for 4 minutes ~ 5 minutes and flip the pancake upside down.
    Bake for a further 4~5 minutes until done (use a screwer to check).
    水を大匙1程度入れ、蓋をして4分〜5分蒸し焼きにする。
    裏返しにして両面を焼く。
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