Japanese Soufflé Pancake

Name: Japanese Soufflé Pancake
Yield: 1 serving
Cuisine: British
Ingredients: 1 Egg; 15 g Caster sugar; 0.5 Tablespoon Vegetable oil; 0.5 teaspoon Vanilla paste; 0.5 Tablespoon Milk; 16 g Plain flour; 4 g Corn flour

Jennifer Su @jennifersu_E

Fluffy sweet pancake.... perfect for the afternoon tea. 🥞🥞

Jennifer Su @jennifersu_E

Fluffy sweet pancake.... perfect for the afternoon tea. 🥞🥞

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Ingredients

1 serving

1Egg
15 gCaster sugar
0.5 TablespoonVegetable oil
0.5 teaspoonVanilla paste
0.5 TablespoonMilk
16 gPlain flour
4 gCorn flour

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Steps

1

Separate the egg white and yolk and add 5g sugar into the yolk bowl and beat it until it turns pale.
2

Add in oil and mix it well.
3

Add in milk and vanilla paste and mix them well.
4

Mix and sieve the plain flour and corn flour and add them into the yolk bowl. (Small amount a time and make sure it gets well mixed.)
5

Use electric mixer to beat the egg white a bit and then add in 10g sugar (again small amount a time to make sure the sugar and egg white mix well)
6

Beat the egg white until it turns to stiff peaks.
7

Scoop some white into the yolk bowl and gently mix them.
8

Pour the yolk mixture back to white bowl and mix them all together gently.
9

Two crumpet rings out on a slightly oiled frying pan and pour the pancake mixture in the rings.
10

Cook 5-8 minutes each sides. Enjoy them while it’s still warm with a big scoop of ice cream. Yum. 😋