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Wednesday, March 28, 2018

Fluffiest Pancakes You Will Ever Eat!! - Soufflé Pancake Recipe

These pancakes are soooo fluffy, they jiggly, dance and melts in your mouth.  

I have tested this recipe multiple times before writing this recipe for you all.  It is hard labour for my stomach just so you can have the best recipe for these Japanese style thick fluffy "happy" pancakes.

They are cooked low and slow to perfection. Airy, moist but still have some give. Some would describe it as pillow-y, some would say it is a cheat soufflé that doesn't need an oven. You just need to try it yourself to experience the "happiness" it should provide.

These pancake are usually eaten as a dessert rather than a breakfast and make a great afternoon tea to share with some friends over coffee and milkshakes



Soufflé Pancake – Fluffy Jiggly Hot Cakes
Yields 4 3-inch Pancakes

Ingredients
2 large Egg yolks
15g (1 tbsp) Cream cheese or smooth ricotta cheese, soften
30g (2 tbsp) Milk, cold
15g (1 tbsp) Butter
30g (⅓ cup) Cake flour, sifted
10g (1 tbsp) Cornstarch
2g (½ tsp) Vanilla extract
1g (¼ tsp) Baking powder

3 large Egg whites
35g (3 tbsp) Granulated sugar
1g (¼ tsp) Lemon juice

Method
1. Combine cream cheese and butter in a microwave-safe bowl
2. Microwave for 10 seconds and stir to combine (cream cheese should be soft and butter should be melted)
3. Pour in milk while stirring until smooth and well combine
4. Add in egg yolks and vanilla, mix until full incorporated
5. Sift in cake flour, cornstarch and baking powder
6. Gently stir it to incorporate
7. In another bowl, combine egg white and lemon juice and whip it until frothy
8. Continue beating while adding in the sugar in a few additons
9. Whip until the meringue reaches stiff peaks
10. Add 1/3 of the meringue into the batter to loosen it
11. Fold in the rest of the meringue gently to keep all the bubbles
12. Heat griddle at low heat, lay a greased ring mold in the center of the griddle
13. Pour batter into the mold 3/4 of the way
14. Sprinkle 1 tsp of water around the griddle and cover the pancake with a basting cover
15. Cook the pancakes for 7-8 minutes before flipping
16. After the flip, cover it back up and cook for additional 3-4 minutes
17. Unmold and stack for serving

Tips
I. You can serve it with syrups, butter, fruits and whipped cream
II. We had small egg yolks so we used 3
III. We made molds out of parchment paper so the shape is a little wonky and not a perfect round
IV. You can cook your pancakes at once it you have a large enough griddle and cover

Links to supplies
Electric Hand Mixer
3" Ring Molds
Stove top Griddle Pan
Basting Cover




Hope you guys enjoy this weeks [How To's]

See you next week :)

 xo D

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