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Pancakes (Omelette-style Souffle Pancakes) | Recipe by Yu, a sweets expert

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Yu Sweets Researcher

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Ingredients

egg : 2 pieces
砂糖 : 40g
油 : 30g
牛乳 : 30g
薄力粉 : 30g

Time required

30minutes

Procedure

1) Prepare 01:16
Lightly coat a frying pan with oil (not included in the recipe).
2) Make the dough 01:38
Separate the eggs into yolks and whites and place in a bowl.
Chill the egg whites in the freezer for 5 minutes.
Add 1 tablespoon of the sugar to the egg yolks and mix with a whisk until white.
Add the oil, milk, and flour to the egg yolks in that order, mixing each time.
Beat egg whites with a whisk until streaks remain.
Add the remaining pinch of sugar to the egg whites and mix.
Add the remaining sugar to the egg whites and mix until stiff peaks form, then mix 5 to 6 times to smooth out the mixture.
Add 1/3 of the meringue to the egg yolk mixture and mix.
Add the remaining meringue and mix with a rubber spatula.
Place in a frying pan and remove the air.
3) bake 06:15
Cover and cook over very low heat for 10 to 15 minutes.
Fold the dough.
Cover and bake for 5 minutes.
4) 盛り付ける 07:16
お皿に3を盛って完成。

Point

- A recipe for omelette-style souffle pancakes.
・Medium-sized eggs are used.
- Use a 20 to 21 cm frying pan.
・Use oils other than sesame oil, such as salad oil or olive oil.
-Do not chill egg whites for more than 10 minutes.
- When adding the meringue at the end, you do not need to mix it completely.
・If cooking on an induction cooker, use setting 1.
-You can add honey (not included in the recipe) or butter (not included in the recipe) as toppings to taste.