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Souffle Pancakes スフレパンケーキ

Light and fluffy, who hates it?

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

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

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. 

Souffle Pancake
Makes 6 decent-sized pancakes
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Egg Yolk Batter
  1. 2 Egg Yolks
  2. 2 tbsp of Milk
  3. 2 tsp. Vanilla Extract
  4. 15 grams of Plain Four
  5. 15 grams of Corn Starch
Meringue Batter
  1. 4 Egg Whites (about 115 grams)
  2. 1 tsp. White Vinegar
  3. 30 gr. Fine Sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
  6. 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.
TheZongHan https://thezonghan.com/

 

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Perfect Fluffy Pancakes

Pancakes

Delightful light and fluffy Pancakes. So perfect!

Pancakes

This recipe is a little unconventional. I separated egg yolk and egg white and whisked the egg white with sugar until stiff peaks. This actually helps the pancakes to be light and fluffy.Pancakes

Picture perfect. I actually like to go with a slab of Butter,  drizzle of Maple Syrup, some Berries and a dollop of Greek Yogurt. But, in this case, I did not use any Greek Yogurt for photoshoot wise.

Pancakes for you

Pancakes for you?


Perfect Fluffy Pancakes
Serves 2
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Ingredients
  1. 2 large eggs, separated
  2. 2 tbsp. vegetable oil
  3. 250 ml buttermilk
  4. 1 tsp vanilla extract
  5. 200 grams of plain flour
  6. 30 grams of cornstarch
  7. 1 tablespoon baking powder
  8. ½ tsp of baking soda
  9. 2 teaspoons white sugar or Gavia Natural Sweetener
Instructions
  1. In a large bowl, whisk in egg yolks, vanilla extract, vegetable oil, and buttermilk until well combined.
  2. Sift in plain flour, corn starch, baking powder and baking soda.
  3. In another clean bowl, whisk egg whites and sugar using a mixer on high speed until stiff peaks.
  4. Slowly fold in your egg white meringue into your batter until combined.
  5. Preheat your non-stick frying pan on medium-low heat. Grease it with a thin layer of oil.
  6. Once heated through, drop about ½ measuring cup worth of pancake batter into the pan.
  7. Cover with a lid and let it cook for about 2 minutes. Flip and cook for another 2 minutes.
  8. Transfer onto serving plate and repeat until batter is used up.
Notes
  1. Freeze it in ziplock bag and reheat in the microwave/toaster for your next breakfast.
TheZongHan https://thezonghan.com/

 

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