Did I ever tell you about my “Forget-Me- Not List”? So I have this list where I write all these super Instagramable, popular, hot dishes, because I have a terrible memory. I postponed making deep dish pizza, cauliflower rice, peanut-butter brownies and so many more other things, just because… I forgot about them. I check my Insta feed, I am wow-ed by certain dishes and I say “yes, Ada, you are going to make this, a follow the trend and for once be on the wave”. I put my phone down, aaand it’s gone. Poof, out of my mind. So after I got frustrated with myself a couple of times because of this, I decided to create a list in my phone and every time I see a dish that I really want to make, I put it in there.
But why am I telling this, you might ask? Well, because these Souffle Pancakes are one of those items that I have been dreaming about making and constantly forgot about. And I have to say, they were a bit intimidating. I manage to flop at my previous souffle attempts, so I was not really sure I would manage. But really, these are very easy to make. A bit of maneuvering and a bit of a mess in the kitchen, but wow! What a perfect breakfast! Complimented by sour berries, soft butter and drizzle of honey, these fluffy clouds will steal the show of every brunch.
- 2 large eggs (room temperature)
- 4 & 1/4 tbsp all purpose flour (36 grams)
- 2 tbsp milk (30 ml)
- 2 tbsp sugar (25 gr)
- 1 tbsp vanilla sugar (10 - 13 gr)
- 1 tsp vanilla extract
- 1/4 tsp lemon juice (3-4 drops)
- a pinch of cornstarch
Get 2 clean bowls ready.
Divide your eggs, whites in one bowl, yolks in the other.
Add the flour, milk and vanilla extract over the yolks and whisk until combined.
Add the sugar and the lemon juice over the whites and whip until you get soft peaks. Add the cornstarch and whip until you obtain stiff peaks. You want a strong meringue, so make sure that you whisk really well. This should take about 10 minutes.
Add 1/3 of the meringue to the yolk mixture and whisk until combined.
Pour this mixture over the leftover meringue and gently fold, using a rubber spatula. You want to be very careful and gentle, so you don't deflate the meringue.
Now preheat your pan and half of the oil.
Divide your batter in 2, and spoon 1/3 of the batter into the pan over very low fire.
Add a bit of water to the pan, a few drops, and cover with a lid for 2 minutes.
Spoon the other 1/3 and cook for 2 minutes, and the last 1/3 and cook for another 2 minutes.
Gently flip using a spatula and cover with a lid, cooking for 5 minutes this time over very low fire.
Serve warm with fruit, butter and honey.