Fluffy and delicious Japanese street food! $1 Cheap Ingredients! Easy homemade pancake-soufflé! Without baking powder
20 ml (4 tsp) milk
30 g (3.3 tbsp) all-purpose flour
1.25 ml (1/4 teaspoon) vanilla extract (optional)
25 g (2 tbsp) sugar
- I used all purpose flour, you can also use baking flour
- Total 25 grams (2 tablespoons) of sugar. Divide it by 3 to add.
- Beat the egg whites to dry peaks to thicken the pancakes.
- All the time on low heat, 5 minutes on each side, you can add a small spoonful of water or not.
- Whisk together the flour and baking powder in a large bowl.
- In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
- In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
- Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
- Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
- Serve with maple syrup.