Japanese Souffle Pancakes

 by Amy Wamola

Ingredients 

2 large eggs 

30 ml (2 tbsp ) milk

24 g(3 tbsp) flour

¼ tsp baking powder 

½ tsp vanilla extract(optional)

½ tsp lemon juice

2 tbsp sugar

Steps 

1. Separate the eggs into whites and yolks

2. Add 2 tbsp of milk to the egg yolks and mix well with a mixer

3. Mix ¼ tsp of baking powder and 3 tbsp of flour stir to combine

4. Sift the flour into the yolk mixture and gently stir to combine

5. Then add vanilla extract

6. Preheat your pan on the lowest heat

7. Add ⅓ sugar to egg whites and whip on medium speed

8. Add lemon juice to the whites and mix

9. Gently add in the whites(meringue) mixture to the yolk and fold in gently 

10. Add some oil to a pan

11. Pipe the batter using a piping bag onto the pan

12. Put on a lid cook on low heat for 3-5 mins until the bottom is golden brown 

    then flip for another 3-5 mins

    13. serve with a drip of honey/ maple sauce and slices of strawberry.

    ( the last step is optional)