Fluffy Rice Flour Soufflé Pancakes

Name: Fluffy Rice Flour Soufflé Pancakes
Yield: Makes about 4 pancakes, each about 2 inches (5 cm) in diameter.
Ingredients: 1 large egg yolk; 1/3 cup (50 grams) rice flour (fine rice flour for baking); 3 1/2 tablespoons (50 ml) soy milk; 1 large egg white; 2 teaspoons (10 grams) cane sugar; 1 pinch salt

野菜ソムリエまゆ美 @cook_40156794

These soufflé pancakes are made extra fluffy with well-whipped meringue, so you don't need baking powder! Using rice flour means you don't have to sift it.
Recipe background:
I created this recipe so I could quickly make pancakes for my pancake-loving child whenever the mood strikes. Since it doesn't use oil or butter, cleanup is a breeze!

野菜ソムリエまゆ美 @cook_40156794

Saved

Ingredients

Makes about 4 pancakes, each about 2 inches (5 cm) in diameter.

1large egg yolk
1/3 cup (50 grams)rice flour (fine rice flour for baking)
3 1/2 tablespoons (50 ml)soy milk
For the meringue:
1large egg white
2 teaspoons (10 grams)cane sugar
1 pinchsalt

Saved

Steps

1

In a bowl, combine the egg yolk, rice flour, and soy milk. Mix with a rubber spatula until smooth.
2

In a separate bowl, add the egg white, cane sugar, and salt. Beat with a hand mixer until stiff peaks form to make the meringue.
3

Add about one-third of the meringue to the egg yolk mixture and whisk well to combine.
4

Gently fold the remaining meringue into the batter in two additions, using a rubber spatula and being careful not to deflate the mixture.
5

Heat a nonstick skillet over low heat. Spoon the batter onto the skillet, cover with a lid, and cook for 3 minutes on each side over low heat.
6

Serve and enjoy!