Let’s start with the basics.

Souffle – pronounced as – “Souf-lay” is a light food either a savory or a dessert made mainly with egg yolks and a meringue.

Meringue – pronounced as – “Moo-rang” is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites + sugar, and occasionally an acidic ingredient such as lemon, salt, vinegar or cream of tartar is added into the mixture.

Allegedly, these type of pancakes is popular with the Japanese community. Its such a simple, airy, fluffy and decadent breakfast snack. Here is how I made some yesterday morning.

 

Making –” Souffle Pancakes”

Prep time: 15 mins   Cook time: 15 mins   Total time: 30 mins

Yields: 5 Pieces

MAIN INGREDIENTS:

  • 60 g of all-purpose flour
  • 40 g of granulated sugar
  • 4 egg yolks
  • 1 teaspoon of vanilla extract
  • 1/4 cup water /OR/ Milk
  • 1/4 teaspoon of baking powder

For the meringue

  • 4 egg whites
  • a pinch of salt
  • 30 g of granulated sugar

Important tools used:

  • Stand mixer
  • spatulas
  • mixing bowls
  • spoons
  • frying pan
  • baking tray / OR/ Concave lid
  • Whisk
  • Sieve

INSTRUCTIONS:

Step 1: Prep the egg yolks

In a mixing bowl, combine both the egg yolks and sugar together by use of hand mixing until its pale. Add vanilla extract mix till well combined. Sift together baking powder and flour and mix to form a ribbon shaped batter, if the its too thick, add milk or water in -1 Tablespoon at a time, till you reach the consistency required. Set it aside.

Step 2: Prep the meringue

I’m using a stand mixer. Place the egg yolks + salt = pulse over medium speed until white and foamy. Reduce the speed to low, add a teaspoon of sugar at a time while it mixing till the meringue is glossy and forms stiff peaks. NB: A simple way to tell if your meringue is ready, tilt your bowl upside down, if the mixture doesn’t slide over, its ready. If it does, beat over 30 -40 secs over high speed. Keep your eye on it.

Step 3: Mix the two.

First, scoop two spoonful of the meringue to your batter using your spatula. Fold in the meringue together. Scrap the sides and bring the mixture to the middle and smear it up the sides of the bowl. Repeat until all the whiteness has disappeared. Transfer that batter mix into the bowl of meringue and repeat the folding method until all the white is not visible.

Step 4: Cook 

Preheat your frying pan over the lowest heat, with a little cooking oil or butter, wipe the excess with a paper towel. I used a 1/4 inch measuring cup to scoop up the batter and pouring to the pan. 2 scoops ain’t so bad. NB: Do not spread the batter. Immediately cover the pan with a concave lid or if you  don’t have one of those, IMPROVISE like I did. I used a large baking tray to cover the pan. The trapped moisture will cook the fluffy side instead of you spreading out the mixture.

Step 5: Serve while still hot.

On this stage, you could definitely add some yogurt, sprinkle powdered sugar, drizzle some syrup or honey and serve with sliced fruits. I settled with a simple drizzle of honey.

If you’d like to see more videos on both Mondays’ and Fridays, please leave a comment below and ideas are also welcome. Until next week Monday.

Acres and Acres of Love.

 

 

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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