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.

Difficulty

Medium

Time

40 min

This recipe is prepared with:

Products

Smart-Touch Stand Mixer KHC40.040BK

Ingredients

Servings

6

Makes

12 pancakes

6 egg yolks

0.5 tsp vanilla extract

6 Tbsp milk

65 g plain flour

1.25 tsp baking powder

6 egg whites

0.25 tsp cream of tartar

6 Tbsp caster sugar

neutral oil, as needed

Utensils

KHC40.040BK

Instructions

Step 1

Fit the splashguard, then fit the Whisk Tool

Tip: Ensure it is completely clean and dry

Add egg yolks, vanilla extract and milk into the appliance bowl

Whisk until combined - 20 seconds, speed 5

Then add flour and baking powder

Whisk until combined and then scrape the bowl - 20 seconds, speed 5

Whisk until smooth - 20 seconds, speed 5

Transfer the mixture into a clean bowl and set aside.

Step 2

Clean the appliance bowl, fit the splashguard, then fit the Whisk Tool

Add egg whites, cream of tartar and sugar into the appliance bowl

Select the Whisk preset and adjust the time - 3 minutes

Remove the appliance bowl from the machine and carefully fold the egg whites in batches into the egg yolk mixture until combined.

Step 3

Preheat a frying pan until warm - low heat

Add oil into the frying pan and remove any excess with a kitchen towel

Heat until hot - medium heat

Using a large ice cream scoop or large spoon, add the pancake mixture into the frying pan

Tip: Alternatively, you can pipe the mixture into the frying pan

Cover the pan with a lid and cook until golden brown - 5 minutes, medium heat

Turn the pancake over and cover with a lid

Cook until golden brown - 5 minutes, medium heat

Transfer the pancake to a serving plate

Repeat the same process with the remaining pancake mixture.

 

To Serve

Serve immediately – the souffle pancake will collapse after 20 seconds