My Secret Fluffy Tofu Pancakes
- 150 grams Silken tofu
- 70 grams Bread (strong) flour
- 1 Egg (medium)
- 30 grams Milk
- 1 tsp Baking powder
- 1 pinch Sugar
- Whisk the tofu in a large bowl until creamy.
- Add the egg and sugar and mix well with the whisk.
- Add the flour and baking powder and lightly mix in an up and down motion.
- Add the milk and use a whisk to mix it well.
- (I used a rubber spatula in the picture, but that was just to make it look prettier.)
- Let the batter rest for about 30 minutes.
- (Add honey, maple syrup, cream cheese, or cream to taste.)
- Heat up a frying pan, turn off the heat, and then cool the surface with a wet cloth.
- Before turning the heat back on, plop about 1/3 of the batter into the pan.
- Turn on the heat and fry the pancake until the surface starts to bubble.
- Carefully flip it over, cover with a lid, and continue cooking for 2~3 minutes.
- (Do not press down)
- Repeat steps 6 and 7 two more times for the remaining batter.
- If you are using a non-stick pan, you don't need oil.
- Transfer to a plate and enjoy!
- Serve with butter and honey, butter and maple syrup, maple and cream cheese, cream and custard.
- They're full of tofu, so brown sugar syrup and kinako soy flour would also be a great match!
- Try out various combinations to find your favorite!
silken, bread, egg, milk, baking powder, sugar
Taken from cookpad.com/us/recipes/151437-my-secret-fluffy-tofu-pancakes (may not work)