Souffl Pancakes

Serves 1
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Directions

  1. 1Separate the egg yolks from the egg whites.
  2. 2Add 3 1/2 tablespoons of fresh milk to the egg yolks.
  3. 3Mix the egg yolks and milk until well combined.
  4. 4Sift 3 tablespoons of flour into the egg yolk mixture.
  5. 5Mix until the batter has a smooth, flowing consistency, not too thick or too runny.
  6. 6Pour the 3 egg whites into a separate bowl.
  7. 7Whisk the egg whites until stiff peaks form.
  8. 8Add 2 tablespoons of sugar to the egg whites and continue whisking until stiff peaks are achieved, ensuring it doesn't fall out when inverted.
  9. 9Add the first portion of the meringue to the egg yolk batter and mix well.
  10. 10Add the rest of the meringue to the batter, folding gently from bottom to top until just combined, being careful not to overmix.
  11. 11Grease a pan with a little oil and remove any excess oil with paper.
  12. 12Use an ice cream scoop to place portions of the batter onto the preheated pan, remembering to use low heat.
  13. 13Add small amounts of water around the pancakes in the pan.
  14. 14Cover the pan completely with a lid and cook for 3-4 minutes.
  15. 15Flip the pancakes and cover the pan again for another 3-4 minutes.
  16. 16Serve the souffl pancakes on a plate, optionally garnishing with strawberries and powdered sugar.

Ingredients

  • 3 egg yolk
  • 3.5 tbsp fresh milk
  • 3 tbsp flour
  • 3 white eggs
  • 2 tbsp sugar
  • 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.

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