Description
Fluffy soufflé pancakes and savory okonomiyaki, perfect for any meal. Customize with your favorite toppings for a unique twist!
Ingredients
- For Soufflé Pancakes:
- Egg whites
- Sugar
- Milk
- All-purpose flour
- Baking powder
- For Okonomiyaki:
- Cabbage (shredded)
- Eggs
- All-purpose flour or okonomiyaki mix
- Dashi stock
- Kewpie mayo
- Okonomiyaki sauce
Instructions
- For Soufflé Pancakes: Whip egg whites to stiff peaks, fold into batter, and cook in molds on low heat.
- For Okonomiyaki: Mix batter, add cabbage and toppings, and cook on a skillet until golden.
Notes
- Soufflé pancakes are best fresh, while okonomiyaki can be reheated.
- Experiment with savory and sweet toppings to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Japanese pancakes, soufflé pancakes, okonomiyaki, fluffy pancakes