4
Japanese Souffle Pancakes
Recipe by
Easy
10 minutes
-min.jpg)
INGREDIENTS:
- 60g Crackd® The No-Egg-Egg®
- 180ml plant-based milk
- 120g self-raising flour
- 80g caster sugar
- 20g potato starch
- 1½ teaspoon baking powder
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
METHOD:
- Sieve the flour salt, baking powder and potato starch into a bowl with the sugar.
- Pour the plant milk into another bowl and add the lemon juice and leave to rest for 10 minutes.
- Pour Crackd® The No-Egg-Egg® and vanilla essence into the milk and whisk the liquid until thick and frothy. For best result use an electric whisk or hand blender.
- Gently fold the liquid into the dry ingredients until fully combined.
- Lightly grease a pan and place a scone ring into the centre of the pan.
- Fill the ring with the mixture until two thirds full.
- Switch the heat onto the lowest setting and cover the pan with a lid. Cook for 5 minutes.
- Carefully flip the pancake over and cook the other side for a further 5 minutes.
- Remove from the pan and when cool enough remove the pancake from the ring.
- Repeat the process until you have used up all the batter.
- Serve the pancakes dusted with icing sugar, drizzled with maple syrup, whipped cream or fruits of your choice.
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