Japanese Souffle Pancakes
Thông tin kewpie nước chấm mè rang (180ml/chai, 12 chai/thùng) là loại nước chấm đậm đà với hương vị thơm đặc trưng của mè rang, rất phù hợp để chấm các món lẩu.
Recipe Summary Japanese Souffle Pancakes
These fluffy and extra-thick Japanese pancakes are mouthwatering! They are soft and spongy, and a true indulgence. The super secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo. Please let me know what you think!Ingredients | Nước Chấm Mè Rang Kewpie1 cup milk1 tablespoon white vinegar1 cup all-purpose flour¼ cup white sugar2 teaspoons baking powder2 large eggs, separated¼ teaspoon vanilla extract1 tablespoon Japanese mayonnaise (such as Kewpie®)1 tablespoon butterDirectionsCombine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.You can substitute regular mayonnaise for Japanese mayonnaise.Info | Nước Chấm Mè Rang Kewpieprep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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