Jiggly Souffle Pancake
Fluffy, soft, light, airy and jiggly Japanese Souffle Pancakes. One of the best afternoon tea you can make for.
Ingredients
Batter
- 2 Egg Yolks
- 3 Egg Whites
- 10 g Oil
- ¼ tsp Vanilla Extract
- 20 g Milk
- 30 g Flour
- 1 g Baking Powder
- 40 g Sugar
- 1 tsp Lemon Juice
Decoration
- Butter (or ice cream on the side would be great as well!)
- Icing Sugar
- Strawberries
- Maple Syrup
Instructions
- Cut moulds using baking paper 40*4cm (please watch the video on this one).
- Separate egg yolks and egg whites.
- Add oil in egg yolks, spin the bowl a little to cover yolks with oil.
- Whisk until well mixed.
- Add vanilla extract, whisk.
- Add milk in two times, whisk.
- Add flour and baking powder (remember to sift them) in two times, mix until no lumps.
- Beat egg whites at high speed until foamy.
- Add sugar in two times.
- Add lemon juice in two times.
- Beat until the egg white batter thickens.
- Add meringue into the egg yolk batter into two times, gently fold them together.
- Brush some oil on the pan (I use Bruno here).
- Put the mould in the pan, scoop the batter into the mould, leave 0.5-1cm space for it to raise.
- Sprinkle some water around the cake, bake at low heat for 7 mins on each side.
- For assemble, I use good old butter, strawberries, maple syrup, icing sugar and some mint leaves. But you can use pretty much any kind of fruits, add some ice cream on the side...all up to you .