Souffle Pancakes
It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.
Ingredients
Cooking Instructions
step 1
To make the egg yolk batter, mix in all the ingredients together, yolks of the Eggland's Best Classic Eggs (2), Milk (2 Tbsp), Vanilla Extract (2 tsp), All-Purpose Flour (2 Tbsp), and Corn Starch (2 Tbsp) together until smooth.
step 2
Then, in another clean bowl, whip up whites of the Eggland's Best Classic Eggs (4) and Distilled White Vinegar (1 tsp) together until frothy. Then, gradually add in Powdered Confectioners Sugar (1/4 cup) and beat until stiff peaks.
step 3
Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
step 4
Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes, making sure that the bottom is not burnt.
step 5
Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula. Cook for another 4 to 5 minutes until golden brown.
step 6
Transfer to a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
