Soufflé Pancakes
Directions
- 1In a bowl, mix the yolk, milk, flour and yeast.
- 2In a bowl, mix the yolk, milk, flour and yeast.
- 3In a bowl, mix the yolk, milk, flour and yeast.
- 4In another bowl, beat egg whites with sugar using a mixer.
- 5In another bowl, beat egg whites with sugar using a mixer.
- 6In another bowl, beat egg whites with sugar using a mixer.
- 7Gently combine the two mixtures with a whisk or spatula.
- 8Gently combine the two mixtures with a whisk or spatula.
- 9Gently combine the two mixtures with a whisk or spatula.
- 10Heat a frying pan with a little oil over medium heat.
- 11Heat a frying pan with a little oil over medium heat.
- 12Heat a frying pan with a little oil over medium heat.
- 13Pour a spoonful of batter into the pan for each pancake.
- 14Pour a spoonful of batter into the pan for each pancake.
- 15Pour a spoonful of batter into the pan for each pancake.
- 16Cook for about a minute per side, or until golden brown and cooked.
- 17Cook for about a minute per side, or until golden brown and cooked.
- 18Cook for about a minute per side, or until golden brown and cooked.
- 19Serve with maple syrup, berries and powdered sugar.
- 20Serve with maple syrup, berries and powdered sugar.
- 21Serve with maple syrup, berries and powdered sugar.
Ingredients
- 1 yolk
- 1 yolk
- 1 yolk
- 10 ml milk
- 10 ml milk
- 10 ml milk
- 20 gr flour
- 20 gr flour
- 20 gr flour
- 1 gr yeast
- 1 gr yeast
- 1 gr yeast
- 2 egg whites
- 2 egg whites
- 2 egg whites
- 10 gr sugar
- 10 gr sugar
- 10 gr sugar
- 1 spoon oil
- 1 spoon oil
- 1 spoon oil
- 1 spoon maple syrup
- 1 spoon maple syrup
- 1 spoon maple syrup
- 5 blueberries
- 5 blueberries
- 5 blueberries
- 5 red currants
- 5 red currants
- 5 red currants
- 1 spoon powdered sugar
- 1 spoon powdered sugar
- 1 spoon powdered sugar
Equipment
mixerwhisksmall bowlfrying panspatulascalesieve