As the saying goes, “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”. Being the most important meal of the day, we should never take our breakfast lightly. Now with more time on hand with this extended ‘Circuit Breaker” period, it seems like we can afford to put in a little more effort in starting our day right.
If you have been enjoying our Simple Stay-home Recipes series, in particular, our version of the all-time favourite McDonald’s Hotcakes, this is another recipe you should try! Instead of your regular thin and dense pancakes, why not attempt to recreate the popular and ever-so-instagrammable Soufflé Pancakes from likes of fluffstack? With almost the same ingredients, all you need is that extra whipping to make a difference. So, here’s how it should be done for that light cloud-like fluffy texture!
Ingredients
- 2 eggs
- 33g flour (all-purpose flour/plain flour/cake flour)
- 1/2 tsp of baking powder
- 1 tsp of vanilla extract
- 1 tsp of milk
- 23g of sugar
- 2 tsp water
- 1 tsp butter
Tools
- Frying pan
- Mixing bowls
- Whisk
- Spatula
- Ladle
- Aluminium foil folded into rings (optional)
- Piping bag (optional)
Recipe Preparation
Preparation time: 5 minutes; Cooking time: 15 minutes
Feeds one
- Separate egg yolks and egg whites into two separate mixing bowls.
- Add milk and vanilla extract into egg yolks and mix well.
- Sieve flour and baking powder into egg yolk mixture and then mix evenly into a batter and set aside.
- Whisk egg whites till foamy (when large bubbles appear).
- Add sugar in two batches, whisking continuously.
- Whisk till meringue forms a stiff peak.
- Add a spatula of egg whites into the egg yolk batter to lighten the mixture.
- Transfer the lightened egg yolk batter to the egg whites, folding it in carefully until they are properly combined.
- Transfer batter into a piping bag (optional)
- Heat up your pan and coat it with a layer of butter.
- At low heat, pipe batter into rings or directly scoop the batter onto the pan. Cover and allow it to cook for 2 to 3 minutes.
- Pour around 1 teaspoon of water into the pan around the pancakes and cover it back for another minute.
- Flip the pancakes, pour another tsp of water around the pan and cover it for another 2 to 3 minutes.
- Soufflé pancakes are ready when both sides are golden brown in colour.
- Serve with maple syrup and butter or with any fruits or jam as desired.
Recipe (In Pictures)
Step 1: Separate egg yolks and egg whites into two separate mixing bowls.
Step 2: Add milk and vanilla extract into egg yolks and mix well.
Step 3: Sieve flour and baking powder into egg yolk mixture, and mix evenly into a batter and set aside.
Step 4: Whisk egg whites till foamy (when large bubbles appear).
Step 5: Add sugar in two batches, whisking continuously.
Step 6: Whisk till meringue forms a stiff peak.
Step 7:Add a spatula of egg whites into the egg yolk batter to lighten the mixture.
Step 8: Transfer the lightened egg yolk batter to the egg whites. Folding it in carefully until they are properly combined.
Step 9: Transfer batter into a piping bag. (optional)
Step 10: Heat up your pan and coat it with a layer of butter.
Step 11: At low heat, pipe batter into rings or directly scoop the batter onto the pan. Cover and allow it to cook for 2 to 3 minutes.
Step 12: Pour around 1 tsp of water into the pan around the pancakes and cover it back for another minute.
Step 13: Flip the pancakes, pour another tsp of water around the pan and cover it for another 2 to 3 minutes.
Step 14: Soufflé Pancakes are ready when both sides are golden brown in colour.
Step 15: Serve with maple syrup and butter or with any fruits or jam as desired.
Cutting into the Soufflé Pancakes, I could clearly hear the little pops from the sound of air bubbles escaping. One bite into this incredibly light and fluffy pancake made me a convert. Taste-wise, I thought it was rather similar to that of McDonald’s. Subtly sweet with a distinct custard-like fragrance.
Although it took more time and effort to prepare and cook, these Soufflé Pancakes definitely hit the mark. Its sponge-like texture was able to fully absorb the melted butter and maple syrup, resulting in bursts of rich nectarous goodness with every bite taken.
With a few more tries and experimentation on different flavours to jazz up this classic Soufflé Pancakes, I’m pretty certain that we will all be able to nail this recipe with unique pairings of our own. Who knows, soon we will be able to impress our family members with cafe-style brunch items that they might never expect!
Expected Damage: S$1.50 – S$2 per pax
