Soufflé pancakes are light, fluffy and delicious and they’re easier to make than you think. They’re extremely popular in Japan and you can make them in your kitchen and serve them for breakfast or as a dessert.
We’ve found the perfect recipe at Michael Zee’s Instagram page, where he shares this incredibly creative and delicious ideas for breakfast. Follow his instructions and enjoy these tasty, cottony clouds.
Ingredients
- 125g (1 cup) plain flour
- 40g (1/4 cup) custard powder (or cornflour/starch)
- 40g (1/4 cup) icing (powdered) sugar, plus 2 tbsp for the egg whites
- 3 egg yolks
- 6 egg whites
- 125ml (1/2 cup) milk
- 120g (1 stick) butter, melted then cooled
- 1tsp baking powder
- 1/2tsp baking soda (bicarbonate of soda)
- Zest of one lemon
- 1tsp orange blossom water
Instructions
- Separate your egg whites and yolks. Place the eggs whites in a mixer.
- Using the whisk attachment, start on medium speed until soft peaks and add the 2tsp icing sugar and continue until stiff glossy peaks, for about 10 minutes.
- Add all other ingredients with the egg yolks and combine to a thick batter.
- Take one large scoop of the egg whites and stir it into the batter. Gently add the rest until fully combined.
- Prepare your pan or hot plate over low heat.
- With a cup measure, spoon out mix onto the hot place and cover with a lid.
- After 2 minutes, flip the pancake gently and cover again.
- Keep the pancakes warm and continue with the rest of the mix.
