Souffle Pancakes
Serves 1
Directions
- 1Add two eggs to a bowl.
- 2Separate egg yolks and egg whites.
- 3Add 25g milk, 10g sugar and 1g vanilla extract to the egg yolks.
- 4Sift in 40g of soft flour.
- 5Mix everything together.
- 6Beat the egg whites with an electric mixer.
- 7Add 10g of sugar three times while whisking.
- 8Add 1/3 of the meringue to the egg yolk mixture and mix.
- 9Add the rest of the meringue and mix.
- 10Put the batter in a piping bag.
- 11Lightly grease a preheated pan with oil.
- 12Pour the batter onto the pan.
- 13If the batter is runny, add the batter a second time after 2-3 minutes of cooking.
- 14Add a spoonful of water to the pan and cook with the lid on for 5 minutes.
- 15Turn the pancakes over.
- 16Add a spoonful of water and cook with the lid on for another 5 minutes.
- 17Serve warm.
Ingredients
- 2 eggs
- 40 g egg yolks
- 70 g egg whites
- 40 g soft flour
- 25 g milk
- 40 g sugar
- 1 g vanilla extract
- 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
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