Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert. Featured in: Fluffy Japanese Soufflé Pancakes Have American Fans Waiting In Line.
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Serving Size: 1 recipe (340g) | ||
Recipe Makes: 1 | ||
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Calories: 834 | ||
Calories from Fat: 135 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 36.9mg | 11 % | |
Sodium 746.5mg | 26 % | |
Potassium 420.6mg | 11 % | |
Total Carbohydrate 147.5g | 43 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 144.4g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 834
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