Japanese Souffle Pancakes

• porciones: 2 servings
• tiempo activo: 15 minutes
• tiempo total: 30 minutes

Ingredientes

30 g Plain flour (1/4 cup)

1/4 tsp Cream of tartar

25 g Sugar (2 tbsp)

15 g Milk (1 tbsp)

2 Eggs, separated

Instrucciones

In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth

In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy

Add the cream of tartar and sugar, and whip until stiff peaks

Gently fold 1/3rd of the meringue into the egg yolk mixture

Then add the remaining merinuge and fold until no streaks of egg white remain

Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan

Close the lid and cook for 5 minutes

Uncover and top each mound with the remaining batter

Close the lid and cook for another 5 minutes

Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes

Repeat with the remaining batter

Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup

Nutrición

• Tamaño de la Porción: 1
• Calorías: 356
• Grasa Total: 9.8 g
• Grasa Saturada: 3.2 g
• Grasa Trans: 0 g
• Colesterol: 372.3 mg
• Sodio: 149.5 mg
• Carbohidratos Totales: 49.8 g
• Fibra Dietética: 0.8 g
• Azúcares Totales: 26.2 g
• Proteína: 16.2 g