Nagasaki Pancake Soufflé

Name: Nagasaki Pancake Soufflé
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 2 piece Egg; 10 g Honey; 5g + 25g (for the egg whites) white sugar; 0.5 g Salt; 50 ml Milk; 35 g low-gluten flour; 2 g Baking powder; 1 ml Vanilla extract

A homemade recipe for Nagasaki Pancake Soufflé, combining egg, honey and white sugar; baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

30 minNewEasy Baking Roast Savory & Sweet

Instructions

1
Prepare the ingredients.
2
Separate the egg yolks, and add sugar, salt, honey, milk, and vanilla extract.
3
Mix and stir evenly.
4
Sift in the low-gluten flour and baking powder.
5
Mix until there are no lumps and set aside.
6
Add 25 grams of sugar to the egg whites.
7
Beat until soft peaks form.
8
Take one-third of the meringue and fold it into the egg yolk batter until well combined, then pour it back into the meringue and fold until evenly mixed.
9
Brush a layer of vegetable oil in the mold, then pour in the cake batter.
10
Preheat the oven to 170°C and bake for 10-12 minutes, then take it out and score a cross on it, then put it back in the oven and bake for about 15 minutes.
11
After taking it out, place a piece of butter on top, sprinkle with powdered sugar, and drizzle with honey.