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Souffle pancakes | Transcription of Kotin Shokudo's recipe

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Trowel dining room

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Ingredients

oatmeal : 30g
egg : 2 pieces
milk : 15g
Baking powder : 2g
Lacanto S : 25g
Vanilla extract : a little
Maple-style syrup : a little

Time required

20minutes

Procedure

1) Crush oatmeal 01:02
Grind the oatmeal with a blender.
2) Make the dough 02:00
Divide the egg into yolk and white, combine the yolk with 1 and mix with baking powder, milk and vanilla extract.
3) Make meringue 04:02
Mix the egg whites with a hand mixer, and when it foams a little, stop it, add Lacanto S, and mix until it becomes horny.
4) Match the meringue and dough 05:40
Add 1/3 of the meringue to 1 and mix well, add the dough to the remaining meringue and mix gently from the bottom with a spatula.
5) Bake the dough 06:50
Apply oil to a frying pan over low heat (around 170 degrees), pour the dough into a mold, add 2-3 tablespoons of water to the frying pan, cover and steam for about 5 minutes.
When it swells, turn it over, add about 2 spoons of water and steam it over low heat (160-170 degrees) for 10 minutes.
6) Remove from mold 09:30
Skewer a bamboo skewer to make sure it is burnt, remove it from the mold, and sprinkle with syrup.

Point

・ A thick pancake with a fluffy texture made from oatmeal.
・ In step 4, be careful not to crush the meringue and be sure to mix it with a spatula. It is enough that the white mottled pattern of the meringue disappears.
・ By applying oil to the whole, the baking color becomes uniform.
・ Thicker pancakes can be baked by using a mold. Put the dough with a margin of about 1 cm above.
・ When adding water in step 5, add it so that it does not hit the dough.
・ In step 6, if the dough does not come through the bamboo skewers, it is proof that the dough is burnt to the inside. It is easy to remove the bamboo skewer by making one round along the mold.
・ [Calorie] Approximately 323kcal [Sugar] Approximately 23g