Soft Japanese Soufflé Pancakes
Fluffy, airy, and irresistibly delicious – these Soft Japanese Soufflé Pancakes will elevate your breakfast game to new heights. Master the art of Japanese-style Soufflé Pancakes with my easy original recipe directly from the land of the rising sun. Light, fluffy, and perfect for breakfast or a sweet treat…
おはようございます ohayo gozaimasu
Ingredients for 2-3 Servings
-
30g plain flour
20ml milk
2 eggs
25gerythritol(or sugar)
1/2 teaspoon baking powder
A few drops of vanilla extract
Total Time
Goes Great with
Method
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1. Separate the Eggs:
- Carefully separate the egg whites from the yolks, placing the whites in a clean, dry bowl and the yolks in another.
2. Prepare the Egg Yolk Mixture:
- In a bowl, whisk the egg yolks with a few drops of vanilla extract and 20ml of milk until well combined.
- Sift in 30g of plain flour and 1/2 teaspoon of baking powder, then whisk until the mixture is smooth and lump-free.
3. Whip the Egg Whites:
- In another bowl, whip the egg whites until frothy.
- Gradually add 25g of
erythritol (or sugar), continuing to whip until stiff peaks form.
4. Combine Mixtures:
- Gently fold the whipped egg whites into the yolk mixture using a spatula, ensuring to keep as much air as possible in the batter.
5. Cook the Pancakes:
- Heat a non-stick pan over low heat and add 2 teaspoons of water to create steam.
- Scoop the batter onto the pan in small, round mounds. Cover with a lid and cook for 3-4 minutes.
- Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown and cooked through.
6. Serve:
- Serve the soufflé pancakes immediately with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream. Enjoy the light and fluffy texture!
Pro Tips- Whip Egg Whites Properly: Ensure the bowl and beaters are clean and dry for the best volume.
- Cook on Low Heat: To prevent burning, keep the heat low and use a lid to create steam for a fluffy texture.
- Fold Gently: Be careful not to deflate the egg whites when folding into the yolk mixture.
Notes
Erythritol is a type of sugar alcohol used as a low-calorie sweetener. It is naturally found in some fruits like grapes, melons, and pears, but most erythritol used in food products is produced by fermenting glucose with yeast or other fungi.
Key Characteristics of Erythritol:
- Low-Calorie: Erythritol contains about 0.2 calories per gram, which is around 95% fewer calories than regular sugar, making it a popular choice for those looking to reduce calorie intake.
- Sweetness: It is about 60-70% as sweet as table sugar (sucrose), so it can be used to add sweetness to foods and drinks without the calories.
- Glycemic Impact: Erythritol has a glycemic index of zero, meaning it does not raise blood sugar or insulin levels, making it suitable for people with diabetes or those following a low-carb diet.
- Digestive Tolerance: Unlike some other sugar alcohols, erythritol is well-tolerated by most people. It is absorbed into the bloodstream in the small intestine and excreted unchanged in the urine, so it does not typically cause digestive issues like bloating or gas.
- No Aftertaste: Unlike some artificial sweeteners, erythritol does not have a noticeable aftertaste, which makes it a popular choice for baking and sweetening beverages.
- Oral Health: Erythritol does not contribute to tooth decay, as oral bacteria do not metabolize it into acids that erode tooth enamel.
Uses of Erythritol:
Erythritol is used in a variety of products, including:
- Baked goods
- Beverages
- Sugar-free candies and chocolates
- Ice creams
- Sauces and dressings
It can be used as a direct substitute for sugar in most recipes, but because it is less sweet than sugar, you may need to adjust the amount used to achieve your desired sweetness. Additionally, since erythritol does not caramelize like sugar, it might not work for recipes that rely on sugar’s caramelization properties for flavor or texture.
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