Japanese Soufflé Pancakes with Fresh Fruits
40 min
Under an hour
Kifli Kukták
Ingredients
Preparation method
Preparation and Batter
Separate the eggs. Beat the egg whites until stiff peaks form.
Add the cane sugar and vanilla sugar to the egg yolks, then beat until light and fluffy. Gradually sift in the flour mixed with baking powder, add the milk and melted butter. Mix until smooth, then carefully fold in the beaten egg whites in several batches, making sure the batter remains airy.
Cooking and Serving
For cooking, you will need round metal molds about 6 cm in diameter. Grease them with oil and place them in a preheated, lightly oiled non-stick pan. Fill the molds halfway with the batter, cover with a lid, and cook over low heat for 6-7 minutes.
Chef's tip
Instead of dragon fruit, you can also use fresh strawberries or mango for serving.
Drip a few drops of water into the pan under the lid; the steam helps the pancakes become even taller and softer.
10 min
Under an hour
