SOUFFLE PANCAKES | PANCAKE GEBU

YUMMY! pancakes are classic western breakfast! Which now enjoy by all people from different country and culture. These pancakes are different from the traditional American pancakes. Their much lighter and fluffy, like a sponge cake almost.

Lately theres a trend for Japanese Souffle Pancakes. Every foodies on instagram and blogger talk about this. At the moment I work at Netherlands. I have yet to get an opportunity to try this but I basically know how to prepare it.

After trying out few recipes and adjusting it. This recipe is how I like it. Please read the tips below to help you to prepare it successfully.

TIPS TO PREPARE SOUFFLE PANCAKES:
  • Make sure all ingredients are in room temperature.
  • Use fine sugar or caster sugar to make the meringue.
  • You can omit the lemon juice, but lemon juice help to stabalize the meringue. So it will not collapse easier.
  • You can replace lemon juice with 1/4 teaspoon vinegar or cream or tartar.
  • Use fold in method. Same method like making macaron & chocolate mousse.
  • If your kitchen is hot while cooking, keep the remaining pancakes mixture in fridge to avoid it from collapsing.
  • Avoid keep touching the pancake while cooking. Just touch twice, to flip it and to take it out from the pan.
  •  A  souffle pancakes, like a normal souffle,it is normal for it to collapse after sometime. Best serve immediately.
FULL VIDEO:

FULL RECIPE:

SOUFFLE’ PANCAKES | PANCAKE GEBU

Ingredients

  • 2 egg yolk | 2 telur kuning
  • 1/2 teaspoon vanilla essence | 1/2 sudukecil perisa vanilla
  • 1/2 teaspoon baking powder | 1/2 sudu kecil serbuk penaik
  • 40g cake/wheat flour | 40g tepung gandum/kek
  • 25g full cream milk | 25g susu penuh krim
  • 2 egg white | 2 telur putih
  • 30g sugar | 30g gula
  • 1/2 teaspoon lemon juice | 1/2 sudu kecil jus lemon
  • choices of fruits or sauces. | buah atau sos pilihan.

Instructions

  1. Mix egg yolk, milk & vanilla essence. | Campur telur kuning, susu & perisa vanilla.
  2. Sieve flour & baking powder into egg yolk mixture. Mix well. | Tapis tepung & serbuk penaik ke dalam campuran telur kuing. Campur sebati.
  3. Whisk egg white until bubbly. | Pukul telur putih hingga berbuih
  4. Pour in sugar and lemon juice. | Masukkan gula dan jus lemon.
  5. Whisk until stiff. | Pukul sehingga kental.
  6. Use fold in method(refer to video) to mix the meringue and egg yolk mixture. | Guna kaedah kaup balik ( sila lihat vdeo) untuk sebatikan campuran meringue dan campuran telur kuning.
  7. Dont over mix it will collapse. | Jangan terlebih kaup balik adunan, meringue akan runtuh dan cair.
  8. Turn on medium low heat. Let the pan heated for a moment. | Hidupkan api sederhana rendah. Biarkan kuali leper panas seketika.
  9. Butter the pan. Scoop the mixture. | Letak sedikit butter dan cedokkan campuran ke dalam kuali.
  10. Let it cook for 2-3 minutes with lid on. | Biarkan ia masak selama 2-3 minit dengan penutup.
  11. Flip and cook for another 2 minutes. | Terbalikkan dan masakkan lagi 2 minit.
  12. Garnish with any topping desire.| Hiaskan dengan pilihan buah atau sos pilihan.
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