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

  1. Separate the eggs.
  2. Stir the egg yolk with milk, mayonnaise, flour and sugar until smooth.
  3. Froth the egg white with a blender until solid, then add carefully to the yolk-mix, until smooth again.
  4. 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.
  5. For the Topping, wash the raspberries and mix mascarpone and powdered sugar in a separate bowl.
  6. 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

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