Gluten-free Fluffy Pancakes / Rice Flour Souffle Pancakes
Japan's fluffy pancakes have been a buzz all over social media in recent years. It may look challenging, but you can easily make it at home. You can even make it gluten-free using rice flour. These pancakes are aesthetically pleasing on their own, but you can decorate them further with whipped cream and your choice of fruits.
･･･ 77 Calories
･･･ 66 mg
･･･ 3 g
･･･ 3 g
･･･ 8 g
･･･ 0 g
･･･ 86 mg
Separate the egg whites and yolks into separate bowls.
Add lemon juice to the bowl with the egg whites and whisk it until white. Add the sugar to make a meringue. Whisk until stiff peaks form.
Add milk to the bowl with the egg yolks and whisk. Whisk in ingredients A afterward.
Add 1/3 of the meringue to the mixture in step 3 and whisk well.
Add 1/2 of the remaining meringue, scoop the batter from the bottom of the bowl with a rubber spatula so as not to crush the meringue. Add all the remaining meringue in the same way and mix.
Heat vegetable oil in an electric hot plate or frying pan over medium heat. Scoop 1/5 of the batter with a ladle and cook. Add the remaining 4 in the same way. Add water (1 tbsp) to a hot plate/pan, cover with a lid, and steam for 2 minutes.
Turn over and cook for 2 minutes.
- If you use a hot plate, you can cook 5 pieces at once.
- If you don't have a hot plate, you can use a frying pan instead.
- There's no need to sift the rice flour.
- The nutrition breakdown indicated applies to one serving.