About the Recipe
Have you ever tried to make a souffle pancake like the ones you see online or on the TV? You know, those gravity defying towers of eggy souffle that turn to flat droopy pancakes whenever you try to copy the,. Don't worry - I've been there too! Some (maybe most) of those recipes just do not work. But after many attempts (I've actually forgotten how many) to get this recipe right, I think I have finally worked out a recipe for making these souffles without any specialist equipment or arcane ingredients. These mini-towers will keep themselves inflated for 10-15 minnutes after baking, so you need to serve them quickly to enjoy the visual effect.
Ingredients
8g melted butter
18ml whole milk
18ml cream
1 lge egg yolk
20g plain flour
4 large egg whites
1/2 tsp cream of tartar
30g caster sugar
1/2 tsp egg white powder
a few blue berries & strawberry
some double cream for whipping
12 x 30 cm sheets aluminium foil x 2
2 tbsp vegetable oil
a few drops of water
kitchen paper (for oiling the pan)
some honey for drizzling (optional)
Preparation
first make 2 rings from the aluminium foil:
fold the foil lengthways to make a 4 cm wide strip
then, fold the ends together to make a ring shape
oil the inside of the rings
whisk the egg yolk in a bowl, add the melted butter and whisk again until blended
add the milk & cream and mix again, then add the flour a little at a time and whisk until it’s incorporated well
in another bowl, whisk the egg whites with the cream of tartar -
when the whites starts to aerate, add the egg white powder & sugar a little at a time
continue to whisk the egg whites until the peaks hold - when you invert the bowl, the egg white should hold its form inside
next, carefully fold the egg white into the yolk mixture in 3 or 4 large spoonfuls mixing very gently to keep the mixture aerated
now, heat a medium/large pan over a medium to low heat and oil it sparingly
put the foil rings into the pan and then very gently fill the rings with the pancake mixture
drip a little water into the pan for humidity & cook for 6 mins with a lid on
after 6 minutes, gently turn the pancakes over, oil the pan again if necessary & drop in a little more water
cook for a further 6 mins with the lid on
gently remove the pancakes from the rings
serve immediately
with some blueberries, strawberries & whipped cream and drizzle with some honey