Have you seen the renowned Japanese Souffle Pancakes store "Shiawase no Pancake" (幸せのパンケーキ-Happiness Pancake)? Their Japanese souffle Pancakes look inconceivably vaporous, fleecy and heavenly! In Japanese, we call this sort of surface "Fuwa" which is a mimetic word which signifies "Feathery".
This acclaimed flapjack shop is said to have begun in Osaka. The breezy cushioned flapjacks used to be frequently served after a wedding at the gathering, and that is the place the hotcake's name "Shiawase" (Happiness) originates from. The hotcake shop is extremely famous and the business has developed, so now there are a few shops in both Osaka and Tokyo.
The Japanese soufflé flapjacks is best served quickly as it contracts a piece. At that point tidied with icing sugar and syrup or top with anything you like!
Also Try Our Recipe : 3 Ingredient No-Bake Hershey’s Pie
Ingredients
- 2 egg(large) an egg weighed about 55g
- 15 g sugar
- ½ tbsp. mayonnaise
- ½ tbsp. milk
- 20 g flour
- ¼ tsp cream of tartar
Instructions
- Separate the egg yolk and the egg white into two different bowls.
- Keep the egg white refrigerated until it’s ready to be whipped.
- Set the cooking plate temperature to a very low or keep warm setting.
- Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well
- Sift the flour into the yolk mixture and mix well.
- Make the meringue: Take the egg white out of the fridge and add a cream of tartar.
- Whip the egg white until bubbles start to form.
- Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.
- Add another 1/3 of sugar and continue to whip.
- Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.
- Take 1/3 of meringue to the egg yolk mixture and fold it in.
- Add another 1/3 of meringue, and again carefully fold into the yolk mixture.
- Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.
- Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.
- Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.
- Dust with icing sugar and syrup, and serve immediately.
Notes
*Toppings are not calculated into the calories of the recipe.
*This recipe makes about 6 small pancakes (approximately 10cm/3.9inch in diameter)
*ingredients photo in the post above is indication only( there is only one egg yolk showing but I used two egg yolks)
For more detail : bit.ly/3aCZ0uK
Read More Our Recipe : Cherry-Chocolate Bourbon Soda
0 Komentar