Ingredients

  • Yields 4 pancakes
  • 2 eggs  

  • 30 g cake flour  

  • 20 ml milk 

  • 8 g vanilla extract 

  • 1 tsp baking powder 

  • 34 g sugar  

  • 10 g butter 

  • 15 ml water

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Recipe Courtesy of
Asian Food Network

Souffle Pancakes

Surprise your loved ones with a super fluffy twist on traditional pancakes in the morning. Souffle pancakes in the popular Japanese jiggly style are all the rage these days, and once you’ve had a piece of this pillow-soft pancake, breakfast might never be the same again. It’s not difficult to recreate this Instagram worthy wobble stack that goes so well with a golden maple syrup drizzle and a sprinkling of bright blueberries and strawberries.
  • Medium
  • 20 min
  • 15 min
  • 15 min
  • 2 steps
  • 8 Ingredients
  • Medium
  • 2 steps
  • 8 Ingredients
  • 20 min
  • 15 min
  • 15 min

Instructions

  1. Preparing the mixture

    • Separate egg yolk and egg white into 2 bowls
    • Combine egg yolks, milk, vanilla extract and mix well. Sift in cake flour, and bakingpowder. Whisk them till its thick.
    • In the other bowl, whisk egg white with castor sugar until medium peak (Meringue)
    • Fold meringue into egg yolk mixture. Do not whisk or overmix the mixture, just gentle folding until nice and smooth.
    Preparing the mixture


  2. Cooking the pancake

    • Turn on the stove to low-medium heat. Use a non-stick pan, place a round mould and grease it with butter.
    • Pour pancake mixture into the mould (leave an inch from the rim) on the pan. Pour a tablespoon of water in the pan and cover it with a lid (To create steam). Wait 4-5 mins.
    • Flip the pancake carefully and ensure it is nice and brown, cover the lid again without pouring water. (Cook for 3-4mins or until golden brown.)
    Cooking the pancake


Plate and Serve!

Ready to serve, you can garnish any ingredients from maple syrup or fresh cut fruits. And dust with icing sugar.

Plate and Serve!

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Ingredients
  • Yields 4 pancakes
  • 2 eggs  

  • 30 g cake flour  

  • 20 ml milk 

  • 8 g vanilla extract 

  • 1 tsp baking powder 

  • 34 g sugar  

  • 10 g butter 

  • 15 ml water

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