Souffle Pancakes Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Egg whites, 65g
02 -
Egg yolks, 35g
03 -
Cake flour, 35g
04 -
Milk, 15g
→ Flavorings & Stabilizers
05 -
Granulated sugar, 25g
06 -
Lemon juice, 5g
07 -
Cornstarch, 5g
08 -
Salt, 3 pinches
# Instructions:
01 -
Weigh all ingredients precisely and have them ready. Sift the cake flour and salt together. Lightly oil your pan with kitchen paper and start preheating it over low heat.
02 -
Add lemon juice to egg whites and whip until bubbly. Add half the sugar and whip until soft peaks form, then add remaining sugar and whip until stiff peaks form - the tip should stand straight when lifting the whisk.
03 -
Fold in cornstarch until smooth, then roughly stir in egg yolks until 50% blended. Gently fold in the sifted flour mixture until no dry spots remain. Finally, fold in milk until just combined and immediately transfer to a piping bag.
04 -
Pipe about half the batter into 4 tall mounds on your preheated pan. Add a half tablespoon of water, cover, and cook for 3 minutes. Add remaining batter on top, add more water drops, cover and cook 4 minutes more. When sides feel dry near bottom, gently flip, add more water, cover and cook final 4 minutes until sides feel dry and bouncy.
# Notes:
01 -
For best results, measure all ingredients by weight with a scale
02 -
The pan must be preheated at low heat for proper height
03 -
Steam from added water helps cook the centers evenly
04 -
Use batter immediately after mixing for best rise