Souffle Pancake Recipe

by Danelle Ling (4C)

Everyone likes eating desserts like cakes or ice cream. However, if you want to be healthier, then let me introduce you to the souffle pancake - it’s delicious and healthy.

Making a Souffle Pancake is easy.

Difficulty: 7/10

Ingredients:

  • 2 large eggs

  • 1 tbsp milk

  • 1 tsp vanilla extract

  • 1 cup cake flour

  • 1 tsp baking powder

  • 2 tbsp sugar

  • 1 tbsp neutral-flavored oil

  • 2 tbsp water

Instructions:

  1. Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes.

  2. In the meantime,add milk and vanilla to the egg yolks and whisk until thick.

  3. Next, sift the cake flour and baking powder into the bowl.

  4. After that, whisk to combine thoroughly (but don’t over mix) and set aside.

  5. After 15 minutes, take out the bowl of whites from the freezer. The egg whites should be half frozen. Now start beating egg whites.

  6. When the egg whites turn frothy and pale white, gradually add in sugar (roughly one of three at a time). Continue to whip the egg whites. The egg whites will become glossier and firmer. Stop beating when you lift up the hand mixer and the egg whites stand right up with stiff  peaks slightly bending over.

  7. Heat up a large (non-stick) frying pan to 150 degrees Celsius over the lowest heat. Brush with cooking oil, keep the heat on while you combine egg whites and egg yolk mixture.

  8. Take one of three egg whites and egg yolks mixture. Whisk together. Then, scoop the batter and place on the frying pan and make a tall pancake. Next, stack one more scoop on top of the first pancake and let it cook for 6-7 minutes.

  9. When they are nicely browned, transfer them to the serving plates. You may add some fruits too. You can enjoy your plate of delicious pancakes!


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