Souffle Pancakes

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def: Souffle Pancakes – iconic Japanese breakfast pancakes with a fluffy and light texture.

Looking for a fancy breakfast to impress Mum for Mothers’ day, or because you just want to start your day with an amazing breakfast in Iso? You will want to try our Japanese Souffle pancake: It’s light, it’s moist, it’s fluffy and it taste damn good! Make sure you share your creations on social by tagging us #vivecookingschool 

Mise en place

“Mise en place” or “everything in its place” is the setup required before you start to cook.
For this recipe’s mise en place, prepare a non-stick pan with lid, have your eggs at room temperature and weigh all the ingredients.

Ingredients

4 eggs
30g milk
½ tsp vanilla extract
4g baking powder
60g plain flour
50g sugar
20g Butter
Some water

Makes: 3 pancakes

Topping suggestions:
Cold butter, sliced
Blueberries
Strawberries, sliced
Rose petals
Maple syrup (a must)
Icing sugar

Method

Mix (A):
Separate egg yolks and egg whites into two separate bowls.
Add milk and vanilla extract to the egg yolks and whisk.
Add baking powder and sieved plain flour in the egg yolks mixture. Whisk until combined.

What are we looking for: You should end up with a relatively pasty almost dry dough texture. See picture.

Mix (B):
Beat egg whites with a hand mixer until foamy, then add sugar gradually while beating until stiff peaks form. (You’ve just made a meringue! whoo-hooo!)

Pro tips: Make sure your eggs are at room temperature.

Did you know: The process of beating the egg white into a stiff peaks is called “monter les blancs en neige ” in french culinary term can be translated in english to “raising the white to snow”. 

When Mix (A) meet Mix (B): Add a third of the beaten egg whites to the egg yolk mixture. Using a whisk, gently fold in the egg whites.

Add the remaining beaten egg whites to Mix (A). 
Using a silicone spatula, gently mix the egg yolks and egg whites mixture together until combined.

Pro Tips: What we are looking for is a fluffy and light pancake, however we don’t want it to be too light and airy because it will feel like eating snow.
We use the whisk first to incorporate the meringue to the egg dough paste to break the air contain in the egg white. 
We finally use the spatula to fold the remaining mix together so there is still air into the mix. 

Time to cook! On a non-stick pan, melt butter. Scoop 2 big spoonful of batter and place on the fry pan. 

 

You steamy hot pancake!
Then add a few teaspoonful of water in the empty space inside the pan and cover with a lid, allowing the pancake to steam.

You should have the heat set on medium low. Cook for 2 minutes.

Flip it like it’s hot!!!
Remove lid and flip the pancake to the other side, add a few teaspoonful of water again in the empty space inside the pan and cover with the lid. Cook for another 2 minutes.

Pro Tips: You can use a pastry ring or even heart shape springform cake tin with the base removed to create shape and height. 

Make sure to grease the inner rings prior to using them. 

Final Step – Both sides of the pancake are now nicely golden brown, transfer on a plate and decorate with butter, blueberries, strawberries, rose petals, drizzle of maple syrup and sprinkle of icing sugar.

WE WOULD LOVE TO HEAR HOW YOU GO WITH THIS RECIPE. TAG US ON INSTAGRAM @VIVECOOKINGSCHOOL OR #VIVECOOKINGSCHOOL

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We want to hear what you think about this article, or what you would like us to write about next! Write to us at info@vivecookingschool.com.au.

VIVE Cooking School is for passionate home cooks of all ages looking for a deeper connection with how they shop, source, prepare and share food. Learn more about us.

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Jean-Luc Tan
Jean-Luc, founder of VIVE Cooking School, managed to quit coffee in Oct 2019. He likes to think he is a healthy eater, but truth be told: he can't resist Maccas Apple Pie and anything that is deep fried!
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