Souffl Pancakes
Serves 1
Directions
- 1Separate the egg yolks from the egg whites.
- 2Separate the egg yolks from the egg whites.
- 3Separate the egg yolks from the egg whites.
- 4Add 3 1/2 tablespoons of fresh milk to the egg yolks.
- 5Add 3 1/2 tablespoons of fresh milk to the egg yolks.
- 6Add 3 1/2 tablespoons of fresh milk to the egg yolks.
- 7Mix the egg yolks and milk until well combined.
- 8Mix the egg yolks and milk until well combined.
- 9Mix the egg yolks and milk until well combined.
- 10Sift 3 tablespoons of flour into the egg yolk mixture.
- 11Sift 3 tablespoons of flour into the egg yolk mixture.
- 12Sift 3 tablespoons of flour into the egg yolk mixture.
- 13Mix until the batter has a smooth, flowing consistency, not too thick or too runny.
- 14Mix until the batter has a smooth, flowing consistency, not too thick or too runny.
- 15Mix until the batter has a smooth, flowing consistency, not too thick or too runny.
- 16Pour the 3 egg whites into a separate bowl.
- 17Pour the 3 egg whites into a separate bowl.
- 18Pour the 3 egg whites into a separate bowl.
- 19Whisk the egg whites until stiff peaks form.
- 20Whisk the egg whites until stiff peaks form.
- 21Whisk the egg whites until stiff peaks form.
- 22Add 2 tablespoons of sugar to the egg whites and continue whisking until stiff peaks are achieved, ensuring it doesn't fall out when inverted.
- 23Add 2 tablespoons of sugar to the egg whites and continue whisking until stiff peaks are achieved, ensuring it doesn't fall out when inverted.
- 24Add 2 tablespoons of sugar to the egg whites and continue whisking until stiff peaks are achieved, ensuring it doesn't fall out when inverted.
- 25Add the first portion of the meringue to the egg yolk batter and mix well.
- 26Add the first portion of the meringue to the egg yolk batter and mix well.
- 27Add the first portion of the meringue to the egg yolk batter and mix well.
- 28Add the rest of the meringue to the batter, folding gently from bottom to top until just combined, being careful not to overmix.
- 29Add the rest of the meringue to the batter, folding gently from bottom to top until just combined, being careful not to overmix.
- 30Add the rest of the meringue to the batter, folding gently from bottom to top until just combined, being careful not to overmix.
- 31Grease a pan with a little oil and remove any excess oil with paper.
- 32Grease a pan with a little oil and remove any excess oil with paper.
- 33Grease a pan with a little oil and remove any excess oil with paper.
- 34Use an ice cream scoop to place portions of the batter onto the preheated pan, remembering to use low heat.
- 35Use an ice cream scoop to place portions of the batter onto the preheated pan, remembering to use low heat.
- 36Use an ice cream scoop to place portions of the batter onto the preheated pan, remembering to use low heat.
- 37Add small amounts of water around the pancakes in the pan.
- 38Add small amounts of water around the pancakes in the pan.
- 39Add small amounts of water around the pancakes in the pan.
- 40Cover the pan completely with a lid and cook for 3-4 minutes.
- 41Cover the pan completely with a lid and cook for 3-4 minutes.
- 42Cover the pan completely with a lid and cook for 3-4 minutes.
- 43Flip the pancakes and cover the pan again for another 3-4 minutes.
- 44Flip the pancakes and cover the pan again for another 3-4 minutes.
- 45Flip the pancakes and cover the pan again for another 3-4 minutes.
- 46Serve the souffl pancakes on a plate, optionally garnishing with strawberries and powdered sugar.
- 47Serve the souffl pancakes on a plate, optionally garnishing with strawberries and powdered sugar.
- 48Serve the souffl pancakes on a plate, optionally garnishing with strawberries and powdered sugar.
Ingredients
- 3 egg yolk
- 3 egg yolk
- 3 egg yolk
- 3.5 tbsp fresh milk
- 3.5 tbsp fresh milk
- 3.5 tbsp fresh milk
- 3 tbsp flour
- 3 tbsp flour
- 3 tbsp flour
- 3 white eggs
- 3 white eggs
- 3 white eggs
- 2 tbsp sugar
- 2 tbsp sugar
- 2 tbsp sugar
- 1 little bit oil
- 1 little bit oil
- 1 little bit oil
Equipment
bowlwhiskstrainerhand mixerpanlidspatulaice cream scooppaper
Tips
- Use low heat when cooking the pancakes to ensure they cook through without burning.
- Be careful not to overmix the batter when folding in the meringue to maintain the fluffy texture.