Souffle Pancakes (Printable Version)
# What You'll Need:
→ Main Components
01 -
35g egg yolks
02 -
65g egg whites
03 -
35g cake flour
04 -
15g milk
→ Seasonings & Thickeners
05 -
25g sugar (granulated)
06 -
5g lemon juice
07 -
3 small pinches of salt
08 -
5g cornstarch
# Preparation Steps:
01 -
Measure out all the ingredients carefully and set them aside. Combine the salt and flour by sifting them together. Dab a little oil on a piece of paper and grease your pan. Start warming it over the lowest heat setting.
02 -
Pour the lemon juice into your egg whites and whip until foamy. Mix in half the sugar while whisking until soft peaks appear. Then blend in the rest of the sugar and keep whipping until stiff peaks form—the whisk should create a point that doesn’t fall over.
03 -
Gently fold the cornstarch into the meringue until smooth. Add the egg yolks and stir lightly until it’s halfway mixed. Carefully incorporate the sifted flour and stir until the mixture is lump-free. Finally, add the milk and mix just enough to combine everything. Move the batter to a piping bag immediately.
04 -
Squirt half the batter into four tall circles on the warmed pan. Sprinkle a little water around the batter, cover the pan, and let them cook for 3 minutes. Add the rest of the batter on top, sprinkle water again, cover, and cook for 4 minutes more. When the bottom edges feel solid, give each one a gentle flip, then add water and cover. Let them cook for 4 more minutes until the sides feel springy and dry to the touch.
# Additional Tips:
01 -
Weigh ingredients on a scale for accuracy.
02 -
Keeping the pan on low heat is key to fluffy results.
03 -
Adding water creates steam that ensures even cooking.
04 -
Don’t wait—use the batter immediately for the best rise.