Pancake Souffle |Resep pancake 1 telur | Japanese Souffle Pancake
Souffle Pancake Jepang
Japanese Souffle Pancake
Bahan
Cara Membuat
- Masukkan 1 kuning telur, 15 gram tepung terigu, 2 sendok makan susu cair, 1 sendok makan minyak goreng, dan 1 tetes vanila ke dalam wadah.
- Aduk hingga tercampur rata, lalu sisihkan.
- Masukkan 1 putih telur ke dalam wadah lain, lalu mixer dengan kecepatan maksimal sekitar 30 detik hingga berbusa.
- Masukkan 1 sendok makan gula pasir sedikit demi sedikit dalam tiga tahap sambil terus dimixer hingga adonan kaku dan pori-porinya halus.
- Masukkan kocokan putih telur ke dalam adonan kuning telur secara bertahap sambil diaduk perlahan hingga tercampur rata.
- Nyalakan kompor dengan api paling kecil, tuang minyak goreng secukupnya ke teflon, lalu lap dengan tisu.
- Setelah teflonnya panas, tuang adonan bertumpuk sampai tiga tingkat supaya pancakenya lebih tinggi.
- Tuang satu sendok teh air putih ke bagian teflon yang kosong untuk mengurangi hawa panas, jangan sampai mengenai adonan.
- Tutup teflon lalu masak sekitar tiga sampai empat menit.
- Balik adonan, tuang lagi satu sendok teh air putih, tutup teflon, lalu masak sekitar tiga sampai empat menit lagi sampai matang.
- Angkat pancake dari teflon, lalu sajikan selagi hangat dengan topping madu dan butter.
Ingredients
Steps
- Put 1 egg yolk, 15 g of wheat flour, 2 tablespoons of liquid milk, 1 tablespoon of cooking oil, and 1 drop of vanilla into a bowl.
- Stir until evenly combined, then set aside.
- Put 1 egg white into another bowl, then mix on maximum speed for about 30 seconds until foamy.
- Add 1 tablespoon of granulated sugar little by little in three additions while mixing continuously until the batter is stiff and finely textured.
- Fold the beaten egg white into the yolk batter a bit at a time, stirring gently until evenly combined.
- Turn the stove to the lowest heat, pour a little cooking oil onto the non-stick pan, then wipe it with a tissue.
- Once the pan is hot, spoon the batter in three tiers high so the pancake stands taller.
- Pour a teaspoon of water onto the empty part of the pan to take the edge off the heat, keeping it away from the batter.
- Cover the pan then cook for about three to four minutes.
- Flip the pancake, pour in another teaspoon of water, cover the pan, then cook another three to four minutes until done.
- Lift the pancake off the pan, then serve it warm with honey and butter on top.
Cook Mode
Pancake Souffle |Resep pancake 1 telur | Japanese Souffle Pancake
Pancake Souffle |Resep pancake 1 telur | Japanese Souffle Pancake
Bahan
Cara Membuat
- Masukkan 1 kuning telur, 15 gram tepung terigu, 2 sendok makan susu cair, 1 sendok makan minyak goreng, dan 1 tetes vanila ke dalam wadah.
- Aduk hingga tercampur rata, lalu sisihkan.
- Masukkan 1 putih telur ke dalam wadah lain, lalu mixer dengan kecepatan maksimal sekitar 30 detik hingga berbusa.
- Masukkan 1 sendok makan gula pasir sedikit demi sedikit dalam tiga tahap sambil terus dimixer hingga adonan kaku dan pori-porinya halus.
- Masukkan kocokan putih telur ke dalam adonan kuning telur secara bertahap sambil diaduk perlahan hingga tercampur rata.
- Nyalakan kompor dengan api paling kecil, tuang minyak goreng secukupnya ke teflon, lalu lap dengan tisu.
- Setelah teflonnya panas, tuang adonan bertumpuk sampai tiga tingkat supaya pancakenya lebih tinggi.
- Tuang satu sendok teh air putih ke bagian teflon yang kosong untuk mengurangi hawa panas, jangan sampai mengenai adonan.
- Tutup teflon lalu masak sekitar tiga sampai empat menit.
- Balik adonan, tuang lagi satu sendok teh air putih, tutup teflon, lalu masak sekitar tiga sampai empat menit lagi sampai matang.
- Angkat pancake dari teflon, lalu sajikan selagi hangat dengan topping madu dan butter.
Ingredients
Steps
- Put 1 egg yolk, 15 g of wheat flour, 2 tablespoons of liquid milk, 1 tablespoon of cooking oil, and 1 drop of vanilla into a bowl.
- Stir until evenly combined, then set aside.
- Put 1 egg white into another bowl, then mix on maximum speed for about 30 seconds until foamy.
- Add 1 tablespoon of granulated sugar little by little in three additions while mixing continuously until the batter is stiff and finely textured.
- Fold the beaten egg white into the yolk batter a bit at a time, stirring gently until evenly combined.
- Turn the stove to the lowest heat, pour a little cooking oil onto the non-stick pan, then wipe it with a tissue.
- Once the pan is hot, spoon the batter in three tiers high so the pancake stands taller.
- Pour a teaspoon of water onto the empty part of the pan to take the edge off the heat, keeping it away from the batter.
- Cover the pan then cook for about three to four minutes.
- Flip the pancake, pour in another teaspoon of water, cover the pan, then cook another three to four minutes until done.
- Lift the pancake off the pan, then serve it warm with honey and butter on top.
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