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    Hannah & Tony's Meals <3

    Japanese Souffle Pancakes

    2 servings

    porties

    15 minutes

    actieve tijd

    30 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    30 g Plain flour (1/4 cup)

    1/4 tsp Cream of tartar

    25 g Sugar (2 tbsp)

    15 g Milk (1 tbsp)

    2 Eggs, separated

    Instructies

    In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth

    In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy

    Add the cream of tartar and sugar, and whip until stiff peaks

    Gently fold 1/3rd of the meringue into the egg yolk mixture

    Then add the remaining merinuge and fold until no streaks of egg white remain

    Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan

    Close the lid and cook for 5 minutes

    Uncover and top each mound with the remaining batter

    Close the lid and cook for another 5 minutes

    Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes

    Repeat with the remaining batter

    Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup

    Voedingswaarde

    Portiegrootte

    1

    Calorieën

    356

    Totale vet

    9.8 g

    Verzadigd vet

    3.2 g

    Onverzadigd vet

    -

    Transvet

    0 g

    Cholesterol

    372.3 mg

    Natrium

    149.5 mg

    Totale koolhydraten

    49.8 g

    Voedingsvezels

    0.8 g

    Totale suikers

    26.2 g

    Eiwit

    16.2 g

    2 servings

    porties

    15 minutes

    actieve tijd

    30 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    30 g Plain flour (1/4 cup)

    1/4 tsp Cream of tartar

    25 g Sugar (2 tbsp)

    15 g Milk (1 tbsp)

    2 Eggs, separated

    Instructies

    1

    In a medium sized bowl combine the egg yolks, milk and flour, whisk until smooth

    2

    In a large bowl whip the egg whites with a hand mixer or stand mixer fitted with the whisk attachment until foamy

    3

    Add the cream of tartar and sugar, and whip until stiff peaks

    4

    Gently fold 1/3rd of the meringue into the egg yolk mixture

    5

    Then add the remaining merinuge and fold until no streaks of egg white remain

    6

    Heat a frying pan on low heat and scoop two-thirds of the batter into two large mounds in the pan

    7

    Close the lid and cook for 5 minutes

    8

    Uncover and top each mound with the remaining batter

    9

    Close the lid and cook for another 5 minutes

    10

    Open the lid, flip the pancakes, close the lid and cook for a further 5 minutes

    11

    Repeat with the remaining batter

    12

    Carefully transfer pancakes to a plate, top with ice-cream, fruits and maple syrup