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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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Recipe Courtesy of
Asian Food Network
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
-
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.
-
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.)
Plate and Serve!
Ready to serve, you can garnish any ingredients from maple syrup or fresh cut fruits. And dust with icing sugar.
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