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Japanese Souffle Pancake
Japanese Souffle Pancake

Before you jump to Japanese Souffle Pancake recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

For the most part, people have been taught to think that “comfort” foods are terrible for the body and should be avoided. Sometimes, if your comfort food is basically candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are several foods that, when you eat them, may improve your mood. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, you might be surprised to discover, are great at combating depression. Just be sure that you do not toss the egg yolk. When you want to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, the yolk particularly, are high in B vitamins. These B vitamins are great for helping to raise your mood. This is because these vitamins help your neural transmitters–the parts of your brain that affect your mood–run better. Try eating some eggs to feel better!

Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to japanese souffle pancake recipe. You can cook japanese souffle pancake using 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Japanese Souffle Pancake:
  1. Use 2 egg yolk
  2. Prepare 20 ml milk
  3. Provide 1 tsp vanilla extract
  4. Get 35 g cake flour
  5. Prepare 2 g baking powder
  6. You need 2 egg white
  7. Take 1/4 tsp cream of tartar
  8. Provide 25 g caster sugar
Steps to make Japanese Souffle Pancake:
  1. Beat egg yolk and milk, add vanilla. Then add sifted cake flour and baking powder. Set aside.
  2. Prepare meringue by beating egg white with cream of tartar. Add sugar portionwise until stiff peak meringue is formed.
  3. Take 1/3 of the meringue and fold into flour mixture. Then take another 2/3 fold gently until well blended.
  4. Scoop the batter using icecream scoop on to grease pan under very low heat. Cover with lid and cook for 3 minute.
  5. Remove the lid and top another scoop on each pancake to make tall pancake. Cover the lid back and cook for another 5 min.
  6. Flip the pancake, cook another side of 5 minutes. Serve warm with honey and whipped cream.

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