Resep Japanese Souffle Pancake

Instructions

1. Beat the egg yolks, vanilla paste and liquid milk with a Whisk balloon until it becomes a thick mixture. Add 3 tablespoons of sifted wheat flour, beat until mixed well and have a thick texture. Set it aside first.
2. Beat the egg whites with a mixer, add the sugar little by little while continuing to beat until the egg whites are fluffy and stiff. Add cream of tartar, beat again briefly to combine.
3. Take 2 spoons of the egg white mixture, mix it into the egg yolk mixture, stir with a spatula until combined.
4. Once the yellow mixture is combined, mix it into the remaining egg white mixture, stir again slowly with a spatula until all the mixture is combined and even.
5. Heat a non-stick pan with a lid over low heat then add enough batter then cover the cooking pan until the bottom is browned, flip the pancake and cover the pan again and cook until completely cooked.
6. Serve with powdered sugar and cherry topping.
7. 1. Cream of tartar can also be replaced with 1/2 tablespoon lime juice. 2. Toppings can be replaced with maple syrup, honey, chocolate or according to taste. 3. Make sure the container where you beat the egg whites is clean and free of fat. 4. Don't mix the egg white with the egg yolk when separating it. 5. Add the sugar gradually so that it expands perfectly and is not runny.