Japanese Pancakes by @healthyalie
40 min
Medium
1 serving
🥛
220 ml
Vanilla Soy Milk
🍏
7.4 ml
Apple Cider Vinegar
🌾
150 g
Wheat Flour
🌽
35 g
Cornstarch
🧂
1 pinch
Salt
🧂
2.5 ml
Black Salt
🍚
30 ml
Sugar
🧁
30 ml
Baking Powder
🛢️
15 ml
Neutral Oil
🌱
80 ml
Aquafaba
🧁
1 pinch
Baking Soda
Preparation Steps
Step 1/5
Whisk soy milk and vinegar, set aside.
Step 2/5
Mix flour, cornstarch, sugar, salts.
Step 3/5
Add soy milk, mix gently.
Step 4/5
Whip aquafaba with baking soda, fold in.
Step 5/5
Cook in hot oiled pan with rings, cover 15 mins, flip, 5 mins.
Composition
Ingredients
Types
Dairy substitute, Condiment, Grain, Thickener, Seasoning, Sweetener, Leavening agent, Oil, Legume
Ingredients
vanilla soy milk, apple cider vinegar, wheat flour, cornstarch, salt, black salt, sugar, baking powder, neutral oil, aquafaba, baking soda
Allergens
Soy, Gluten
Dietetics
Dietary regimen
Vegan, Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
20 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
whisk, pan, parchment paper rings
Appliances
to inform
Type
Type
Type Of Dish
Breakfast, Dessert
Occasions
Brunch
Origin
Source
Platform
Original Creator
@healthyalie
Origin
Cuisine
Japanese
Geographic
to inform
Various
Aspect
Texture
Fluffy, Soft
Flavors
Sweet, Neutral
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours, fridge : 2 days, freezer : 1 month