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4 Serves
75 Mins
Preheat your oven to 175°C to ensure a stable environment for the soufflé rise.
In a large mixing bowl, sift together the flour and baking powder to ensure no lumps remain.
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JapaneseVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
337 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
484 mg / 1,250 mgPotassium
129 mg / 4,700 mgSodium
386 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
11 g / 20 gCholesterol
268 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Using a hand mixer, cream the butter and sugar together in a separate bowl until the mixture is pale and fluffy.
Separate the eggs, then whisk the yolks into the butter mixture and gently fold in the dry ingredients along with the milk.
In a clean bowl, whip the egg whites until stiff peaks form, then carefully fold them into the batter to maintain the aeration.
Pour the batter into a prepared baking pan and bake for 25-30 minutes until the pancakes have risen and are golden brown.
35
g95
g30
g
Japanese
Austrian