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  3. Soufflé Pancakes

Soufflé Pancakes

Japanese style soufflé pancakes are made by whisking egg whites and sugar before folding them through the egg yolk, flour and milk mixture, which gives them their light and fluffy consistency.

Ȑ
Difficulty
Medium
ȑ
Time
40 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 12

6  egg yolks
0.5 tsp. vanilla extract
6  milk
65 g. plain flour
1.25 tsp. baking powder
6  egg whites
0.25 tsp. cream of tartar
6  caster sugar
  neutral oil, as needed


Instructions

STEP 1/3

Fit the Whisk tool to the machine.

 

Add egg yolks, vanilla extract, milk into the 5L Mixer bowl

Attach the 5L Mixer bowl to the machine

Mix on speed 5 for 20 seconds

Sieve flour, baking powder into the 5L Mixer bowl

Mix on speed 5 for 20 seconds

Scrape the sides of the bowl with a spatula

Mix on speed 5 for 20 seconds or until combined

Remove the 5L Mixer bowl from the machine and set aside

 

STEP 2/3

Retrieve and clean the Whisk tool

Fit the Whisk tool to the machine

Place a large frying pan over a low heat and allow to warm up

Add egg whites into the 7L Mixer bowl

Attach the 7L Mixer bowl to the machine

 

Mix on speed 4 for 20 seconds

While the machine is running, add cream of tartar into the 7L Mixer bowl

Increase the speed to Max

Gradually add sugar into the 7L Mixer bowl

Mix on speed Max for 2 minutes 10 seconds

Remove the 7L Mixer bowl from the machine

Carefully fold the egg whites in batches into the egg yolk mixture, a little at the time, until combined

STEP 3/3

Add oil into the warm frying pan

Remove any excess oil with a kitchen towel

Increase the heat to medium

Using a large ice cream spoon or large spoon, transfer the pancake mixture into the frying pan, three spoonsful of the mixture per pancake

Alternatively, you can pipe the mixture into the frying pan

Cover the pan with a lid

Cook for about 5 minutes until golden brown and then turn the pancake over

Cook for a further 5 minutes until golden brown, with a lid on

Transfer the pancakes to a serving plate

Repeat the same with the remaining pancake mixture

 

To Serve

Serve immediately – the souffle pancake will collapse after 20 seconds

 

  1. Back to homepage
  2. Recipes
  3. Soufflé Pancakes

Soufflé Pancakes

Japanese style soufflé pancakes are made by whisking egg whites and sugar before folding them through the egg yolk, flour and milk mixture, which gives them their light and fluffy consistency.

Ȑ
Difficulty
Medium
ȑ
Time
40 min
&
Author
lorem ipsum
Servings:6
Makes:12

Ingredients


6  egg yolks
0.5 tsp. vanilla extract
6  milk
65 g. plain flour
1.25 tsp. baking powder
6  egg whites
0.25 tsp. cream of tartar
6  caster sugar
  neutral oil, as needed

Instructions

STEP 1/3

Fit the Whisk tool to the machine.

 

Add egg yolks, vanilla extract, milk into the 5L Mixer bowl

Attach the 5L Mixer bowl to the machine

Mix on speed 5 for 20 seconds

Sieve flour, baking powder into the 5L Mixer bowl

Mix on speed 5 for 20 seconds

Scrape the sides of the bowl with a spatula

Mix on speed 5 for 20 seconds or until combined

Remove the 5L Mixer bowl from the machine and set aside

 

STEP 2/3

Retrieve and clean the Whisk tool

Fit the Whisk tool to the machine

Place a large frying pan over a low heat and allow to warm up

Add egg whites into the 7L Mixer bowl

Attach the 7L Mixer bowl to the machine

 

Mix on speed 4 for 20 seconds

While the machine is running, add cream of tartar into the 7L Mixer bowl

Increase the speed to Max

Gradually add sugar into the 7L Mixer bowl

Mix on speed Max for 2 minutes 10 seconds

Remove the 7L Mixer bowl from the machine

Carefully fold the egg whites in batches into the egg yolk mixture, a little at the time, until combined

STEP 3/3

Add oil into the warm frying pan

Remove any excess oil with a kitchen towel

Increase the heat to medium

Using a large ice cream spoon or large spoon, transfer the pancake mixture into the frying pan, three spoonsful of the mixture per pancake

Alternatively, you can pipe the mixture into the frying pan

Cover the pan with a lid

Cook for about 5 minutes until golden brown and then turn the pancake over

Cook for a further 5 minutes until golden brown, with a lid on

Transfer the pancakes to a serving plate

Repeat the same with the remaining pancake mixture

 

To Serve

Serve immediately – the souffle pancake will collapse after 20 seconds

 

Notes