Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
- 250grams strawberries, hulled, thinly sliced
- 1/4 cup maple syrup
- 2 free range eggs, separated
- 2tablespoons milk
- 1/2teaspoons vanilla extract
- 1/3 cup plain flour
- 1/4teaspoons baking powder
- 2tablespoons caster sugar
- 1teaspoons vegetable oil
Nutrition per serving
1560kJ / 373Cal
1560 Kilojoules or 373 Calories
18% of daily energy intake*
Protein
9.6grams
Fat
9.0grams
Carbs
67.0grams
Sugars
51.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make fluffy Japanese souffle pancakes with this easy pancake recipe. Drizzle over homemade strawberry syrup for that extra touch.
Method
Step 1 of 4
Place strawberries and syrup in a small saucepan over medium heat and bring to the boil. Remove pan from heat and set aside until ready to use.
Step 2 of 4
Place egg yolks, milk and vanilla in a large bowl and whisk to combine. Sift over flour and baking powder and stir until smooth and combined.
Step 3 of 4
Using an electric mixer, whisk egg whites for 30 seconds or until frothy. With motor operating, gradually add sugar until stiff peaks form. Add one-third of the egg white mixture to egg yolk mixture and fold to combine. Repeat twice until egg whites are incorporated.
Step 4 of 4
Brush a large frying pan with oil and place over low heat. Using an ice-cream scoop or large spoon, spoon egg mixture into pan to create four pancakes. Cover pan with lid and cook for 5 minutes or until lightly golden. Remove lid and carefully turn pancakes. Replace lid. Cook for 3 minutes or until cooked through. Serve pancakes with strawberry mixture.
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