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Souffle Pancakes


Prep time: 15 mins Cook time: 30 mins Servings: 6 pancakes Ingredients

  • Chew's Cage-Free Eggs, yolks and white separated, 4

  • Whole milk, 3 tbsp

  • Cake flour, 1/2 cup

  • Vanilla extract, 1/2 tsp

  • Baking powder, 1 tsp

  • Sugar, 4 tbsp

  • Vegetable oil, 2 tbsp

Toppings

  • A mixture of berries

  • Powdered sugar

  • Maple syrup

  • Butter

Method 1. Place egg whites in a large bowl and freeze for 15 minutes. 2. In another bowl, whisk the milk, vanilla and egg yolks until frothy. Sift in the flour and baking powder, and whisk gently to combine. Set aside. 3. Remove egg whites from freezer, and whisk at high speed ( in same bowl). When the egg whites turn pale white, gradually add in the sugar. Keep whisking until stiff peaks form when you pull the whisks out. 4. Gently fold the egg white mixture into the egg yolk mixture. 5. Grease a non-stick frying pan with lid, and heat on low. Once hot, use a small ladle to dollop the batter onto the surface. It should easily fit at least 2 pancakes at a time, but make sure to not overcrowd the pancakes as they require a lot of space to cook. 6. Add 1 tbsp of water onto the surface of the pan, cover the lid and let the pancakes cook for about 3 minutes on low heat.

7. Open the lid and add another scoop of batter on top of each pancake, and cook for another 3 minutes with the lid on. Add more water if needed

8. Open the lid and gently flip the pancakes with a spatula. Add a bit more water to the pan and cook for another 4 minutes with the lid on.

9. Remove pancakes from the pan and plate with toppings.

10. Repeat with remaining batter as needed.


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