Jo Cooks · by Joanna Cismaru★ 5.0 (6)
Japanese Pancakes
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 10%
CARBS 19G62% OF CAL
2G FIBER9G OTHER9G TOTAL SUGAR
FAT 3G19% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick, fluffy soufflé-style pancakes that are soft and jiggly in the center. Traditionally Japanese and best served at breakfast with maple syrup and fresh fruit.
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Nutrition & ingredients
Ingredients
serves 6- 2 large eggs (separated)
- ¼ cup sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 10%
CARBS 19G62% OF CAL
2G FIBER9G OTHER9G TOTAL SUGAR
FAT 3G19% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 225mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 39mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.