How to make Souffle Pancakes

Souffle Pancakes are such a delight to eat! They are perfect for breakfast! Fluffy, soft, and super tasty! It left me unforgettable memories after the first time I had it! Since I loved it so much I’ve made it a couple times now. After a little bit of experimenting, I’d like to share it here. The recipe can be modified for people that like their foods sweeter, or you can just pour more maple syrup afterwards. It does take a bit of time to make, so this is a perfect recipe for a free weekend morning at home or a day off. If you are making it for loved ones, they will surely love it!

Time 20 – 30 minutes

Ingredients

• 2 large eggs
• 1 egg white ( optional )
• ¼ cup flour ( or cake flour )
• ½ tsp baking powder
• 1-2 Tbsp whole milk
• ¼ tsp vanilla extract
• half slice of squeezed lemon juice (optional)
• 1-2 Tbsp sugar
• 1 Tbsp butter
• 2 Tbsp water (for steaming)

Fresh Whipped Cream (optional)

• ½ cup heavy (whipping) cream
• 1-2 Tbsp sugar

Toppings ( optional )

• 1 Tbsp confectioners’ sugar/powder sugar
• Fresh berries, bananas
• maple syrup, jam
• mint leaf

Separate the egg white and egg yolk into 2 bowls. If you decide to use the extra egg white, just save the egg yolk for something else. The extra egg white makes the pancake slightly puffier. Then in the egg yolk bowl, pour in the milk, and vanilla extract.

Mix it a little bit. Sift the flour and baking powder into the bowl. Mix delicately.

Pour in the lemon juice and mix a little! In the egg white bowl, mix it with a hand mixer. As it’s mixing, add in the sugar. Beat for about 10 minutes on high, and the consistency is thick. I have tried beating egg whites with a fork before, and it takes FOREVER. Haha. You would mix the heavy cream and add the sugar the same way, until it’s thick and not liquid-y anymore. Set the whipped cream in the fridge.

Going back to the egg whites, a good test for whether is it done is to hold the bowl over the counter and if it stays in place, you did it! =) Spoon about 1/3 of the egg white into the egg yolk mixture and mix carefully.

Spoon another 1/3 of the egg white into the egg yolk and fold lightly. Do this folding method again for the last 1/3 of the egg whites.

Then, heat up a pan with some butter at low heat, and wait a little until it warms up. Place about a spoonful into the pan, and if you have a large enough pan you can try to make 2 or 3 pancakes. Wait for about a minute or so, and add a small amount of water and cover the pan for another minute. This allows the pancake to be more moist. Afterwards, put another smaller spoonful of batter on top of the already-cooking pancakes. This will give the pancake some height and fluff. Pour a tiny bit of water again, and cover the pan for another minute. Then you can flip the pancakes over and let it cook for another 1-2 minutes. The pancake will start to form a golden brown color and that is what you want. I burned a little of the pancakes, but that’s ok! Just make sure the other side is good, and you can use that for the top facing side =P

Almost done! Grab a plate and get creative on your presentation! You can cut up the strawberries as you like, and decorate away! Having some blueberries and a mint leave would make it more colorful as well, but you can use any fruit you have at the time. Lightly sift some confectionate sugar and pour some maple syrup! Now you are ready to eat! ( But, don’t take too long decorating, you don’t want soggy pancakes) Enjoy!^.^