Souffle Pancakes

Serves 1
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Directions

  1. 1Add two eggs to a bowl.
  2. 2Add two eggs to a bowl.
  3. 3Add two eggs to a bowl.
  4. 4Separate egg yolks and egg whites.
  5. 5Separate egg yolks and egg whites.
  6. 6Separate egg yolks and egg whites.
  7. 7Add 25g milk, 10g sugar and 1g vanilla extract to the egg yolks.
  8. 8Add 25g milk, 10g sugar and 1g vanilla extract to the egg yolks.
  9. 9Add 25g milk, 10g sugar and 1g vanilla extract to the egg yolks.
  10. 10Sift in 40g of soft flour.
  11. 11Sift in 40g of soft flour.
  12. 12Sift in 40g of soft flour.
  13. 13Mix everything together.
  14. 14Mix everything together.
  15. 15Mix everything together.
  16. 16Beat the egg whites with an electric mixer.
  17. 17Beat the egg whites with an electric mixer.
  18. 18Beat the egg whites with an electric mixer.
  19. 19Add 10g of sugar three times while whisking.
  20. 20Add 10g of sugar three times while whisking.
  21. 21Add 10g of sugar three times while whisking.
  22. 22Add 1/3 of the meringue to the egg yolk mixture and mix.
  23. 23Add 1/3 of the meringue to the egg yolk mixture and mix.
  24. 24Add 1/3 of the meringue to the egg yolk mixture and mix.
  25. 25Add the rest of the meringue and mix.
  26. 26Add the rest of the meringue and mix.
  27. 27Add the rest of the meringue and mix.
  28. 28Put the batter in a piping bag.
  29. 29Put the batter in a piping bag.
  30. 30Put the batter in a piping bag.
  31. 31Lightly grease a preheated pan with oil.
  32. 32Lightly grease a preheated pan with oil.
  33. 33Lightly grease a preheated pan with oil.
  34. 34Pour the batter onto the pan.
  35. 35Pour the batter onto the pan.
  36. 36Pour the batter onto the pan.
  37. 37If the batter is runny, add the batter a second time after 2-3 minutes of cooking.
  38. 38If the batter is runny, add the batter a second time after 2-3 minutes of cooking.
  39. 39If the batter is runny, add the batter a second time after 2-3 minutes of cooking.
  40. 40Add a spoonful of water to the pan and cook with the lid on for 5 minutes.
  41. 41Add a spoonful of water to the pan and cook with the lid on for 5 minutes.
  42. 42Add a spoonful of water to the pan and cook with the lid on for 5 minutes.
  43. 43Turn the pancakes over.
  44. 44Turn the pancakes over.
  45. 45Turn the pancakes over.
  46. 46Add a spoonful of water and cook with the lid on for another 5 minutes.
  47. 47Add a spoonful of water and cook with the lid on for another 5 minutes.
  48. 48Add a spoonful of water and cook with the lid on for another 5 minutes.
  49. 49Serve warm.
  50. 50Serve warm.
  51. 51Serve warm.

Ingredients

  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 40 g egg yolks
  • 40 g egg yolks
  • 40 g egg yolks
  • 70 g egg whites
  • 70 g egg whites
  • 70 g egg whites
  • 40 g soft flour
  • 40 g soft flour
  • 40 g soft flour
  • 25 g milk
  • 25 g milk
  • 25 g milk
  • 40 g sugar
  • 40 g sugar
  • 40 g sugar
  • 1 g vanilla extract
  • 1 g vanilla extract
  • 1 g vanilla extract
  • a little cooking oil
  • a little cooking oil
  • a little cooking oil

Equipment

bowlspoonmeasuring spoonsievewhiskelectric mixerspatulapiping bagglassFrying pan with lid

Tips

  • Egg white meringue and fire control are important
  • If the meringue is not good, put it on the pan twice
  • Preheat and cook over low heat
  • Wipe off the cooking oil on the frying pan to make the outside of the pancake a beautiful brown color