Souffle Pancakes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Milk, 15g
02 -
Egg yolks, 35g
03 -
Egg whites, 65g
04 -
Cake flour, 35g
→ Flavorings & Stabilizers
05 -
Salt, a few pinches
06 -
Cornstarch, 5g
07 -
Lemon juice, 5g
08 -
Sugar, 25g
# Instructions:
01 -
Measure everything carefully beforehand. Mix salt and cake flour by sifting them together. Use a little oil on your pan with a paper towel and put it on really low heat to preheat.
02 -
Pour the lemon juice into your egg whites and start whisking until there are bubbles. Mix in half the sugar and whip to soft peaks. Then add the last bit of sugar and whisk until peaks hold their shape and don't droop when lifting the whisk.
03 -
Add cornstarch, stirring until smooth. Mix in the yolks halfway. Gently combine the sifted flour mixture with no dry patches left. Mix in milk at the end just until it's blended, then move the mixture to your piping bag right away.
04 -
Pipe half the batter into four tall mounds on the heated pan. Drop a tiny bit of water in, cover with the lid, and let them cook for 3 minutes. Add the rest of the batter on top, a few more drops of water, cover again, and wait another 4 minutes. Flip the pancakes when the edges near the bottom feel dry. Add a little water again, cover, and cook for 4 more minutes. They should be springy and dry to the touch on the sides.
# Notes:
01 -
It's best to use a scale and measure by weight for accuracy.
02 -
Keeping the pan on low heat ensures they rise well.
03 -
The added water produces steam that makes the insides cook evenly.
04 -
To get the best rise, don't let the batter sit—use it right away.