Japanese Souffle Pancakes

• porcje: 2 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 356
• Tłuszcz Całkowity: 9.8 g
• Tłuszcz Nasycony: 3.2 g
• Tłuszcz Trans: 0 g
• Cholesterol: 372.3 mg
• Sód: 149.5 mg
• Węglowodany Całkowite: 49.8 g
• Błonnik Pokarmowy: 0.8 g
• Cukry Całkowite: 26.2 g
• Białko: 16.2 g