Breakfast/ Desserts/ Vegetarian

Souffle Pancake

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.

Souffle Pancakes

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Breakfast
By Adriana Serves: 2
Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes

Ingredients

  • 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

Instructions

1

Get 2 clean bowls ready.

2

Divide your eggs, whites in one bowl, yolks in the other.

3

Add the flour, milk and vanilla extract over the yolks and whisk until combined.

4

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.

5

Add 1/3 of the meringue to the yolk mixture and whisk until combined.

6

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.

7

Now preheat your pan and half of the oil.

8

Divide your batter in 2, and spoon 1/3 of the batter into the pan over very low fire.

9

Add a bit of water to the pan, a few drops, and cover with a lid for 2 minutes.

10

Spoon the other 1/3 and cook for 2 minutes, and the last 1/3 and cook for another 2 minutes.

11

Gently flip using a spatula and cover with a lid, cooking for 5 minutes this time over very low fire.

12

Serve warm with fruit, butter and honey.

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