Shouffle pancake. Kiln-baked Green Tea Souffle Pancakes at Hoshino Coffee. In Japan, even the simplest of comfort foods like pancakes are taken very seriously. Light, fluffy, slightly sweet, with a hint of salt, this souffle pancake has become a family favorite.

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height The key is to. These fluffy, extra-thick Japanese souffle pancakes are soft and spongy--a true indulgence for a special breakfast or brunch. Forget about the saying "Flat as a pancake".
Kamu dapat dengan mudah membuat Shouffle pancake menggunakan 9 bahan dan 6 langkah kerja yang cepat.

Bahan-bahan yang dibutuhkan untuk membuat Shouffle pancake :

2 btr kuning telur.
20 ml susu cair.
10 ml minyak sayur.
30 gr tepung terigu kunci biru(ayak terlebih dahulu).
1/2 sdt vanilli bubuk atau pasta vanila.
2 btr putih telur.
1/2 sdm air lemon/jeruk nipis.
36 gr gula pasir.
sesuai selera Toping.

The Japanese have a pancake recipe that is incredibly light and fluffy and, most importantly, very easy to make - soufflé pancakes. These pancakes aren't difficult to make, but the recipe is a bit more fiddly than the standard pancake recipe. Here are a few tips for perfect fluffy Japanese pancakes. Use cake flour instead of all-purpose flour.

Langkah-langkah untuk membuat Shouffle pancake :

Dalam satu wadah masukkan kuning telur,susu,minyak,tepung terigu dan vanilli bubuk. Aduk dengan whisker hingga rata menyerupai pasta. Sisihkan..
Dalam satu wadah bersih dan kering taruh putih telur. Mixer putih telur dengan kecepatan rendah,masukkan air lemon/jeruk nipis. Mixer bentar dan masukkan gula secara bertahap hingga habis. Naikkan kecepatan mixer dan mixer hingga adonan mencapai soft peak. Apabila dibalikkan adonan tidak jatuh..
Ambil sepertiga adonan putih telur masukkan ke adonan kuning telur tadi. Aduk balik dengan spatula hingga rata. Dan masukkan sisa adonan putih telur dan aduk hingga rata.(bagi 3 kali) yang penting adonan tidak boleh encer ya..
Siapkan wajan anti lengket,panasin dengan api kecil dan masukkan margarin sedikit. Setelah meleleh lap dengan tissue secara merata. Ambil 1 centang penuh adonan taruh di wajan. Kalau bisa taruh adonan seperti ditumpuk. Biar adonan tinggi. Tutup wajan tersebut..
Apabila bagian bawah sudah mulai coklat balikkan pancake tersebut. Masak hingga matang. Dan angkat pancake tersebut. Lakukan lagi hingga adonan habis..
Susun pancake dan taruh toping sesuai selera. Pancake siap dihidangkan. Ayok dicoba bunda..

Cake flour is finely milled, delicate, and has a lower protein content than all-purpose. The best part of going to the pancake places, aside from eating the pancakes, is that you get to watch them expertly shape, flip, and plate up serving after serving of fluffy goodness. They are a popular trend in Japan, but you can recreate them in your own home. As you may recall, during my trip to Tokyo, I had the most incredibly fluffy souffle pancakes at Gram Cafe. Their Japanese souffle Pancakes look incredibly airy, fluffy and delicious!