Serves : 3 pancakes
Preparation Time : 10 minutes
Cooking Time : 10 minutes
- 2 large eggs
- 1.5 tbsp of whole milk
- ¼ tsp of pure vanilla extract
- 30g of cake flour
- ½ tsp of baking powder
- 2 tbsp of caster sugar
- 1 tsp of rice barn oil
- 1 tbsp of water
- 2 tbsp of maple syrup
- 1 tsp of icing sugar
- 1 cup of mixed berries
- a knob of unsalted butter (optional)
Crack two large eggs. Separate the yolk and the white. Cover the egg white with cling film and keep in the fridge.
Add 1.5 tbsp of whole milk and ¼ tsp of pure vanilla extract to the yolks.
Mix 30g of cake flour and ½ tsp of baking powder together in another small bowl.
Then sift the flour mixture into the yolk mixture.
Mix well and set aside.
Take the egg white out of the fridge and whip it with a hand mixer.
Once the egg white is foamy, add caster sugar and whip again.
Add sugar gradually and whip the egg white until it is white and shiny.
Then add 1/3 of the whipped egg white into the batter each time and mix well.
Until the batter becomes smooth and light.
Heat up a non-stick pan with low heat and grease it with butter or other oil.
Add the batter in the pan gradually and try your best to make the pancake batter taller. Put the lid on for about 45 seconds after adding 3 table spoons of batter for each pancake.
Put the lid on for about 45 seconds after adding 3 table spoons of batter for each pancake.
Then add one more table spoon of batter on top of each pancake.
Cover for another 45 minutes again.
Add the rest of the batter and 1 table spoon of water around the pan.
Put the lid on for 5 minutes.
Flip the pancakes.
Add another table spoon of water around the pan and put the lid back on for another 3 minutes.
Serve the pancakes with mixed berries, icing sugar and maple syrup.
This souffle pancakes could serve with ice-cream or whipping cream and enjoy them as dessert too. 😛
- Use good quality eggs because you can really taste the difference.
- Keeping the egg white chill would make it easier to whip.
- Don’t need to use full power of the hand held mixer to whip the egg white. Don’t over done it or the air bubbles would be too big and the pancakes would not taste as smooth.
- The most tricky part of this recipe is the temperature. Start to add batter when you can feel the heat with your hand above the pan. Keep using low heat, so you won’t burn the pancakes.
- Flip your pancake when the side of the pancakes is dry.