Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, souffle pancake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg.
Souffle pancake is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Souffle pancake is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have souffle pancake using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Souffle pancake:
- Get 2 egg yolk
- Prepare 15 g plain yogurt
- Make ready 60 ml milk
- Make ready 50 g cake flour
- Prepare 5 g corn flour
- Make ready 6 egg white
- Prepare 4 tbsp Caster sugar
- Make ready 1/2 tsp Cream of tartar
- Get 1 tsp vanilla extract
As a result, the pancakes are super airy, like souffle. When you cut the pancakes, you can even hear the sound of air bubbles escaping! The puffy, whimsical hot cakes took off in Japan and, in recent months, reached new heights globally. The secret to the lightest, airiest soufflé pancakes is in the egg whites.
Instructions to make Souffle pancake:
- Mix egg yolk and plain yogurt, in the mean time heat milk until just started to boil. Slowly add hot milk into egg mixture and stir well to avoid any lumps
- Add sifted cake/corn flour. Heat the mixture with low heat) stir the mixture until become a thick paste.
- Make meringue by beating egg white and cream of tartar until foamy. Slowly add caster sugar until observe a stiff peak meringue
- Fold the meringue into flour paste mixture
- Prepare a pan under low heat. Make paper ring mold (4 inch diameter/2inch height)
- Fill the pancake batter into paper mold, add small amout of water in the pan, cover with a lid. Leave it for 4 min then flip over to cook on another side for 4 min
- Remove paper mold. Serve warm with honey and whip cream.
The puffy, whimsical hot cakes took off in Japan and, in recent months, reached new heights globally. The secret to the lightest, airiest soufflé pancakes is in the egg whites. Souffle pancakes are fluffy, sweet, incredibly photogenic. They are also the latest food craze to float our way from Japan. They are everything that makes regular pancakes so loveable, but magically even better thanks to whipped egg whites.
So that’s going to wrap it up for this exceptional food souffle pancake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
