Fluffy Souffle Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
35g egg yolks
02 -
15g whole milk
03 -
65g egg whites
04 -
35g cake flour
→ Flavorings & Stabilizers
05 -
5g lemon juice
06 -
3 pinches of salt
07 -
25g sugar (granulated)
08 -
5g cornstarch
# Instructions:
01 -
Sort out and measure all the ingredients first. Sift the salt and cake flour together to blend. Lightly grease the pan with a paper towel and start warming it up over the lowest heat setting.
02 -
Pour lemon juice into the egg whites and start whipping until foamy. Slowly sprinkle in half the sugar and beat until it forms relaxed peaks. Add the rest of the sugar and beat harder until stiff peaks hold, where the tip stays upright when you lift your whisk.
03 -
Stir in the cornstarch gently to smooth it out, then add egg yolks and mix until halfway combined. Add the sifted flour mixture next, carefully folding until no dry bits are left. Lastly, mix in the milk just until blended, then quickly spoon or pipe into a bag.
04 -
Squeeze out half the batter into 4 high mounds onto your warm pan. Sprinkle in a little bit of water, put the lid on, and let them cook 3 minutes. Add the rest of the batter to each mound, drip in a little more water, cover, and cook for another 4 minutes. When the edges feel firm near the bottom, flip them gently, add more water to the pan, cover again, and finish cooking for 4 more minutes until they bounce back when touched.
# Notes:
01 -
Using a scale is key for accurate portions.
02 -
Preheat your pan on low heat to achieve good puffiness.
03 -
Adding water creates steam, which helps cook the middles.
04 -
Use the batter right after mixing, so it stays fluffy.