Light Souffle Pancakes (Print Version)
# Ingredients:
→ Main Components
01 -
35g egg yolks
02 -
65g egg whites
03 -
15g milk
04 -
35g cake flour
→ Taste Boosters & Thickeners
05 -
3 small pinches of salt
06 -
25g white sugar
07 -
5g lemon juice
08 -
5g cornstarch
# Instructions:
01 -
Measure all your ingredients down to the gram so they’re ready to go. Combine the salt and cake flour while sifting them together. Use a piece of paper towel to lightly coat the inside of your pan with oil, then get it warming on very low heat.
02 -
Mix lemon juice into the egg whites and whisk until you see bubbles forming. Add half the sugar, then whip until they start holding soft peaks. Toss in the rest of the sugar and continue until the peaks are stiff and the whisk’s tip leaves a straight point when it’s lifted.
03 -
Add cornstarch, stirring until smooth, then gently stir in egg yolks halfway. Mix the sifted flour and yolk mixture until you can’t see dry flour anymore. Stir in the milk just until everything’s blended, then quickly load the mixture into a piping bag.
04 -
Pipe half the batter into 4 thick piles on the pan, leaving space between. Splash in half a tablespoon of water, cover with a lid, then cook 3 minutes. Add the rest of the batter on top, sprinkle more drops of water, and cook with the lid on for 4 more minutes. When the bottoms feel dry, carefully flip them over, add another bit of water, and cook covered for 4 minutes more until the sides are firm and springy to the touch.
# Notes:
01 -
It’s best to weigh your ingredients accurately using a scale for perfect results.
02 -
Make sure your pan is thoroughly preheated on low to help the pancakes rise tall.
03 -
The steam made from the added water keeps the middles from staying raw.
04 -
Use the batter right after mixing to get the best height and texture.