Soufflé Pancakes
Serves 3
Directions
- 1Beat egg yolks in a bowl until they gain consistency and become whitish.
- 2Incorporate milk into the yolks.
- 3Sift flour into the mixture and fold in.
- 4Add a splash of vanilla.
- 5In a clean second bowl, beat egg whites into a stiff meringue.
- 6Add 2 drops of lemon juice per egg white to the meringue to stabilize it.
- 7Gently fold the egg white mixture into the yolk mixture, keeping as much air as possible.
- 8Place the batter into a piping bag.
- 9Pipe the mixture into pans or rings on a tray and cook for 4 minutes per side using steam (adding a little water and covering).
- 10Serve stacked with whipped cream, cocoa or cinnamon powder, grated frozen strawberry, and ice cream.
Ingredients
- 4 whole egg yolk
- 120 ml milk
- 85 g flour
- vanilla (optional)
- 8 whole egg white
- 2 drops per egg white lemon
- tiny bit vegetable oil (optional)
- a little bit water (optional)
- whipped cream (optional)
- cocoa powder (optional)
- cinnamon powder (optional)
- frozen strawberry, grated (optional)
- ice cream (optional)
Equipment
mixerbowlsievepiping bagpangriddleovenring moldpaper towel
