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.
Ingredients
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
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
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.
Ingredients
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
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