These airy and fluffy souffle pancakes are made without baking powder and baking soda. The process of making souffle pancakes is about the same as making cakes, requires only simple ingredients. The one step that is the most crucial is whipping the egg whites and folding them into the egg yolk batter. Made using egg separation method, the air that is whipped into the egg whites is what lift the pancake batter and create fluffiness.
These souffle pancakes are super light and soft, once you've make pancakes this way, you may not go back to the ordinary pancakes. ;)
Ingredients: yield 2 regular pancakes or 4 small pancakes
1 Egg (70g with shell, cold) 冷鸡蛋 1粒
1/8 tsp Lemon Juice 柠檬汁 1/8小匙
1 tbsp Castor Sugar 细砂糖 1汤匙，喜欢较甜的可以放1.5汤匙
(1.5 tbsp if you like sweeter pancakes)
3/4 tbsp Oil 油 3/4 汤匙
3/4 tbsp Milk 牛奶 3/4 汤匙
2 drops Vanilla Extract 香草精 2滴
20g Cake Flour 低筋面粉 20克
Some water for cooking 水，少许
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2. Use a hand whisk, whisk egg yolk with the remaining sugar until pale yellow, whisk in oil, milk and vanilla extract. Mix until well combined.
5. Heat a non stick pan (low heat), carefully pour the batter on the pan, make two regular size pancakes or 4 small pancakes, it's easier to scoop the batter with a spoon and slowly add up to make thicker pancakes.
|If you like it thicker, make 2 instead of 4 pancakes.|
6. Add few drops of water onto the pan, cover with lid and let it cook for 3-5 minutes, cooking time depends on the size and thickness of the pancakes. Flip the pancakes and continue to cook until cook through. Serve warm.
By readers, some feedback from those who have tried this recipe
|By Te Yen Ni|
|By Maria Lim|