Soufflé Pancake with Matcha Cream
Approx. 30 min
Preparation: Separate yolk and egg white into two different containers.
Use Electric Hand Mixer to evenly beat egg yolk. Stir in the milk. Sift flour and baking powder into the mixture. Stir until smooth.
Beat egg whites using Hand Mixer until semi-soft. Add sugar in 3 separate times. Whisk in white vinegar and vanilla essence until soft peak forms.
Add one third of egg whites into egg yolk batter. Gently fold the batter until combined. Fold in the remaining egg whites.
Grease the bottom of the Multifunctional Health Cooker and set to 130°C. Scoop 3 spoonful of batter into the cooker with a spoon. Add a teaspoon of water to the cooker. Cover and fry for about 3 minutes. Turn to the other side and fry for about 2-3 minutes. Dish up pancakes.
Combine matcha powder and condensed milk. Drizzle on top of pancakes. Done.
Whisk the batter gently. Don't over-mix the batter. Use a skewer stick to test the doneness. You can cover the pancakes for 5-10 more minutes if you prefer darker color.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference