It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.
Souffle Pancakes スフレパンケーキ
While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do)
Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by, especially if you are planning to stack it up.
To make the egg yolk batter, mix in all the ingredients together, egg yolks, milk, vanilla extract, plain flour, and corn starch together until smooth.
Then, in another clean bowl, whip up egg white and vinegar together until frothy. Then, gradually add in fine sugar and beat until stiff peaks.
Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes making sure that the bottom is not burnt.
Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
Cook for another 4 to 5 minutes until golden brown, immediately transfer onto a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
There are times whereby you want a good old-fashion chocolate chip cookies. Yet, you also crave for some rich and fudgy brownie. Why not get both worlds by combining them into one pan? These Chocolate Chip Cookie Brownies will sure to satisfy your little indulgence and wow your family and friends. Some good things don’t have to be complicated in life, just like this brownies.
Chocolate Chip Cookie Brownies
Make a batch, slice it up, put it in the fridge to chill. You could have it cold or simply just warm it up in the microwave, either way, it’s still good.
Chocolate Chip Cookie Brownies
As I always mention, feel free to change it up to your liking. Fancy some white chocolate? Replace the chips with white chocolate chips. Do note that the recipe is already quite sweet. You may want to replace semi-sweet chocolate with dark chocolate for the brownie batter if you are switching it up for some white chocolate chips in the cookie dough.
Cheese Tarts are taking over Singapore and everyone is crazy about it.
It started with a Japanese bakery, BAKE which made Singaporeans queued for almost 2 hours on the first-day opening to get these babies.
Now, you could get these Cheese Tarts almost anywhere in Singapore. Most bakeries have adopted their take on these tarts.
Feeling fancy to make some at home? Try my Cheese Tarts recipe! It is actually very simple. These Cheese Tarts are to die for! And they tasted best when it’s warm, so make sure to reheat it in a toaster oven before you serve!
Great for parties too. Easy to transport. Love it!