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Japanese Soufflé Pancakes
Ingredients
2
large egg yolks
2 tbsp
milk
1/2 tsp
almond extract
1
lemon, zested
1/4 c
all-purpose flour, sifted
1/4 tsp
kosher salt
3
large egg whites
1/4 tsp
cream of tartar
1/2 tsp
lemon juice
3 1/2 tbsp
powdered sugar
1
Neutral oil (for greasing)
2 tbsp
water
1
softened butter
1
Agave or maple syrup
Instructions
1
Add flour and salt, whisk until smooth.
2
In a mixer, beat egg whites with lemon juice, gradually adding cream of tartar.
3
Whip egg whites to stiff peaks, about 10 minutes.
4
Prep ring molds with oil in a nonstick skillet over low heat.
5
Fold meringue into the yolk mixture gently.
6
Scoop batter into molds, not overfilling.
7
Add water and cover; cook for 8 minutes.
8
Flip with molds, add water, and cook for another 5-6 minutes.
9
Remove molds carefully and serve with butter and syrup.
Notes
Nutrition Facts
(per serving)
Calories:
400 calories
Servings:
2 servings
Carbohydrates:
47 g
Fat:
15 g
Fiber:
2 g
Protein:
14 g
Sugar:
24 g
Meal Effort
Preparation:
20 minutes
Cook:
20 minutes
Total:
40 minutes