JAPANESE SOUFFLÉ PANCAKES
INGREDIENTS – Pancakes
4 eggs size m
40 g flour
30 g sugar
1 pinch salt
1 tbsp mayonnaise
1 tbsp milk
some oil and powdered sugar
INGREDIENTS – Topping
8 tbsp mascarpone
3 tbsp cream
3 tbsp powdered sugar
1 tbsp Matcha for Cooking Fuku
handful raspberries and physalis
PREPERATION
- Separate the eggs.
- Stir the egg yolk with milk, mayonnaise, flour and sugar until smooth.
- Froth the egg white with a blender until solid, then add carefully to the yolk-mix, until smooth again.
- Warm some oil in a pan, at low heat. Use approximately 3 tablespoons of dough for each pancake. The pan has to be covered, so that the pancakes are steamed.
- For the Topping, wash the raspberries and mix mascarpone and powdered sugar in a separate bowl.
- Serve the pancakes on a plate, together with raspberries, physalis and the mascarpone-cream.
FOR: 2 PORTIONS | PREPARATION TIME: APPROX. 20 MINUTES PLUS WAITING TIME