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Extra fluffy souffle pancakes

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

A show-stopping breakfast (or dessert), these cloud-like Japanese pancakes are made by whipping airy egg whites into pancake batter.

9 Ingredients


  • 1 cup plain flour

  • 2 tsp baking powder

  • 1/2 cup milk

  • 4 eggs, separated

  • 50g butter, melted

  • 1 tsp vanilla extract

  • 1 cup caster sugar

  • Vanilla ice-cream, to serve

  • Maple syrup, to serve

5 Method Steps


  • Step 1

    Preheat oven to 180°C/160°C fan forced. Line a large baking tray with baking paper. Grease 12 x 7.5cm round metal egg rings. Line each ring with a 5cm-wide strip of baking paper.

  • Step 2

    Sift flour and baking powder into a large bowl. Make a well. Whisk in milk, egg yolks, butter and vanilla.

  • Step 3

    Place egg whites in the bowl of an electric mixer. Beat egg whites until just-firm peaks. Add sugar. Beat for 8-10 minutes or until sugar is dissolved and meringue is thick and glossy. Fold the meringue into the egg yolk mixture in 3 batches.

  • Step 4

    Preheat prepared tray in oven for 2 minutes or until hot. Place prepared egg rings on tray. Spoon 1/4 cup batter into each ring. Cover with a sheet of baking paper. Bake for 14 minutes or until bubbles appear on surface of pancakes and pancakes are just firm to touch.

  • Step 5

    Carefully remove baking paper strips, then rings. Serve pancakes with ice-cream and drizzle with maple syrup.
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