Fluffy Soufflé Pancake

Name: Fluffy Soufflé Pancake
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 Large Egg yolks; 1 Oz Milk; 1/2 Tsp Vanilla extract (optional); 1 Oz AP flour; 1/4 Tsp Baking powder; 3 Ea. Egg whites; 1/2 Tsp Lemon juice (optional); 1 Oz White sugar; 0.12 Cup Merengue powder (optional but helps stabilize the whipped egg whites)

Chef Enrico Alaggia

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This Soufflé Pancake is a light and soft dessert. It is quick and you have on your breakfast table a delicious sweet treat. With a thick and creamy consistency, served with any jam, syrup, or chocolate topping it will make your day start more pleasant. Try and enjoy!

Recipe

PRE TIME: 20 min

COOKING TIME: 14 min

TOTAL TIME: 34 min

1 SERVING

Ingredients:

2 Large Egg yolks
1 Oz Milk
1/2 Tsp Vanilla extract (optional)
1 Oz AP flour
1/4 Tsp Baking powder
3 Ea. Egg whites
1/2 Tsp Lemon juice (optional)
1 Oz White sugar
0.12 Cup Merengue powder (optional but helps stabilize the whipped egg whites)

Directions:

Separate eggs into the whites and yolks, make sure no egg yolk gets into the egg whites.

Whisk the egg yolk, milk, and vanilla extract in a large bowl. Then shift the flour and baking powder into the bowl, mix to combine.

Put the egg whites and lemon juice into another clean bowl. Add the sugar in three parts, whip them up with a hand electric whisk. Whip until the stiff peak stays up but not too hard. If using meringue powder add after 1 minute you started whipping.

Add the meringue to the egg yolk mixture and mix it gently. Avoid breaking the meringue.

Preheat the pan over the lowest heat. Brush the pan with cooking oil. Remove the excess oil with paper. Pipe the pancake batter very slowly onto the heated pan and cover with the lid. Bake them for around 5 minutes.