Japanese Souffle Pancakes by @hervecuisine

18 min

2 servings

🥚

4

Eggs

🥛

40 ml

Milk

🍦

0.5 tsp

Vanilla

🌾

70 g

Flour

🍬

40 g

Sugar

🍋

0.5 tsp

Lemon juice

💧

1 tbsp

Water

🍓

Strawberries

🥛

Heavy cream

🍬

Icing sugar

  1. Step
    • Eggs

    Separate the egg whites from the egg yolks.

  2. Mix
    • Eggs
    • Milk
    • Vanilla

    Mix the yolks with the milk, vanilla and flour.

  3. Whip
    • Eggs
    • Lemon juice
    • Sugar

    Whip the egg whites with the lemon juice and sugar until stiff.

  4. Fold

    Gently fold the whipped egg whites into the batter.

  5. Cook
    • Water

    Cook over medium heat with a lid on, adding a little water to create steam.

  6. Flip

    Flip after 2 minutes and cook for another 1 minute on the other side.

  7. Serve
    • Strawberries
    • Heavy cream
    • Icing sugar

    Serve with fresh strawberries, thick or whipped cream, and a dusting of icing sugar.

Japanese Souffle Pancakes by @hervecuisine

18 min

2 servings

🥚

4

Eggs

🥛

40 ml

Milk

🍦

0.5 tsp

Vanilla

🌾

70 g

Flour

🍬

40 g

Sugar

🍋

0.5 tsp

Lemon juice

💧

1 tbsp

Water

🍓

Strawberries

🥛

Heavy cream

🍬

Icing sugar

Preparation Steps

  1. Step 1/7

    Separate the egg whites from the egg yolks.

    🥚Eggs
    🥣Mixing bowl

  2. Step 2/7

    Mix the yolks with the milk, vanilla and flour.

    🥚Eggs
    🥛Milk
    🍦Vanilla
    🌾Flour
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/7

    Whip the egg whites with the lemon juice and sugar until stiff.

    🥚Eggs
    🍋Lemon juice
    🍬Sugar
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/7

    Gently fold the whipped egg whites into the batter.

    🥄Spatula

  5. Step 5/7

    Cook over medium heat with a lid on, adding a little water to create steam.

    💧Water
    🍳Frying pan with lid

  6. Step 6/7

    Flip after 2 minutes and cook for another 1 minute on the other side.

    🥄Spatula
    🍳Frying pan with lid

  7. Step 7/7

    Serve with fresh strawberries, thick or whipped cream, and a dusting of icing sugar.

    🍓Strawberries
    🥛Heavy cream
    🍬Icing sugar
    🧺Sieve

Composition

Ingredients

Types

Eggs, Dairy, Spices, Grains, Sweeteners, Fruits, Liquids

Ingredients

Eggs, Milk, Vanilla, Flour, Sugar, Lemon juice, Water, Strawberries, Heavy cream, Icing sugar

Notes

Eggs (separated into yolks and whites), Lemon juice (used to stabilize the whipped egg whites), Water (added during cooking to create steam), Strawberries (fresh, for serving), Heavy cream (thick or whipped, for serving)

Allergens

Eggs, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

280 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 32g, Fat: 10g, Fiber: 1g, Sugars: 18g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.5mg, Sodium: 110mg, Potassium: 180mg, Phosphorus: 150mg

Vitamins

Vitamin A: 160mcg, Vitamin D: 1.5mcg, Vitamin B12: 0.6mcg, Riboflavin (B2): 0.3mg, Vitamin C: 15mg

Preparation

Time Information

Preparation

15 minutes

Cooking

3 minutes

Overall

18 minutes

Difficulty

Level

Hard (3/4)

Steps

7 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Frying pan with lid, Sieve

Appliances

Mixer, Stove

Type

Type

Type Of Dish

Snack, Breakfast, Dessert

Occasions

Weekend Breakfast, Brunch

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Fluffy, Soufflé, Airy, Soft

Flavors

Sweet, Vanilla, Milky

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

Best eaten fresh : immediately after cooking (serve warm right off the pan for the soufflé texture to be enjoyed at its best), Short-term storage : up to 1 day (store in an airtight container in the fridge,texture will deflate and become denser than freshly cooked), Reheating : 1-2 minutes (reheat gently in a covered pan or microwave; texture will not fully recover its fluffiness)