Japanese Souffle Pancakes

• 份量: 2 servings
• 准备时间: 15 minutes
• 总时间: 30 minutes

配料

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

步骤

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

营养

• 每份大小: 1
• 卡路里: 356
• 总脂肪: 9.8 g
• 饱和脂肪: 3.2 g
• 反式脂肪: 0 g
• 胆固醇: 372.3 mg
• 钠: 149.5 mg
• 总碳水化合物: 49.8 g
• 膳食纤维: 0.8 g
• 总糖: 26.2 g
• 蛋白质: 16.2 g