After seeing so many other people making them, I decided that I too had to jump on the ‘Souflee Pancake’ band-wagon.
After being in the house for a whole week, I began to feel a little down. So, I thought a little therapeutic cooking session would boost my spirits.
The pancakes I made were extremely delicious, sweet and fluffy. I would recommend them to anybody!
I served them with whipped cream, as well as bananas cooked in cinnamon and rum for an after-dinner treat, but I can imagine they would be tasty with anything!
1 tbsp milk
1 tsp vanilla extract
1 tbsp lemon juice (this helped to ‘cut through’ the richness of the pancake)
33g plain flour
1 tsp baking powder
22g caster sugar
- Combine the egg yolks with the milk, lemon juice and vanilla extract in a bowl and add the sifted flour and baking powder.
2. In a separate bowl, whisk the egg whites and gradually add the sugar until the mixture forms glossy, stiff peaks.
3. Gently fold the egg white mixture into the yolk mixture a bit at a time until fully combined.
4. Lightly coat a frying pan in vegetable oil and allow to warm on a low heat.
5. Next, I used an ice-cream scoop to get blobs of batter of similar size and placed them in the pan far enough apart to prevent them from touching in case they grew in size.
6. Allow to cook on a low heat for 3-4 minutes.
7. IMPORTANT STEP! Put a splash of water in the pan at the sides of the pancakes and cover the pan with the lid.
This may seem futile but it is one of the most important parts because the water turns to steam which allows the pancakes to rise, giving them their fluffy texture.
8. Carefully flip the pancakes onto the other side and cook for a further 3 minutes.
9. Top with your favourite ingredients!