Soufflé Pancake - Sugar-Free Version
Ingredients
Main ingredients
- Stevia (Sugar Substitute) 25 g
- Seoul Milk 34 ml
- Squeezed Lemon Juice 5 ml
- Cake Flour 34 g
- Raw Eggs 110 g
Seasonings/Sauce
- Anchor Unsalted Butter 15 회분
- Maple Syrup 7 g
Nutrition summary
Carbohydrates
58.42 g
45%
Protein
18.06 g
14%
Fat
23.32 g
41%
Cooking steps
-
1
Separate the egg whites and yolks.
-
2
Add a pinch of salt and some lemon juice to the egg whites and whip until stiff peaks form.
-
3
Mix milk and vanilla extract into the egg yolks.
-
4
Add almond flour and baking powder to the yolk mixture and combine.
-
5
Carefully fold the meringue into the yolk batter in 2-3 batches.
-
6
Preheat a pan over low heat and lightly grease it.
-
7
Spoon a thick layer of batter onto the pan, cover with a lid, and cook for about 5 minutes.
-
8
When the bottom is golden, gently flip the soufflé, cover again, and cook for another 3-4 minutes.
-
9
Transfer the finished soufflé pancakes to a plate.
