souffle pancake

Separate the egg whites and egg yolks into two different bowls. Put the bowl with the egg whites in the freezer for 10 minutes. In the meantime, add the milk and vanilla to the egg yolks and whisk using a hand whisk until thick and frothy. Sift the cake flour and baking powder into the bowl.

Whisk to combine thoroughly; do not overmix. Set aside while you make the meringue. After 15 minutes, take out the bowl with the egg whites from the freezer. The egg whites should be half frozen. Now, start beating the egg whites with a hand mixer (you can also use a stand mixer).

When the egg whites turn frothy and opaque, gradually add in sugar, roughly one-third of it at a time. Then, increase the mixer speed to high and beat vigorously until stiff peaks form. It takes about 2 minutes of beating at high speed to reach stiff peaks

To check for stiff peaks, stop whisking and pull up your beaters or whisk. The meringue in the bowl or on the whisk should be firm enough to hold a peak, pointing straight up.

Take one-third of the egg whites and add to the egg yolk mixture. Whisk together by hand. Next, take half of the remaining meringue and add to the egg yolk mixture. Using a hand whisk, gently fold them in without breaking the air bubbles in the egg whites Now, transfer the egg yolk mixture back into the bowl with the remaining meringue. Very gently fold the two mixtures together, taking care not to deflate the air bubbles in the meringue and batter as you fold. Mix the batter very gently until well combined.

Keep your frying pan heated to 300 ºF (150 ºC) at all times over low heat. Remember, each pancake gets roughly four small scoops of batter. For the first pancake, place one scoop of batter and make a tall mound in the frying pan, using a small ladle or a serving spoon Next, stack one more scoop of batter onto the first scoop already in the pan. Repeat for the next pancakes, giving each pancake two scoops of batter.

By the time all pancakes have two scoops, the surface of the batter is slightly dry already. At this point, you can mound one more scoop on top of each pancake, keeping the batter piled up high. In the bowl, you should still have roughly three scoops left

Set the timer for 6-7 minutes, add 1 Tbsp water in three empty spaces inside the pan, and cover with a lid. The steam from the water keeps the pancakes moist while they cook.

After 2 minutes have passed, open the lid, and add one final scoop for each pancake (or more scoops if you have more batter). Make sure to stack the batter high, not wide. If the water has evaporated, add a little bit more. Cover with the lid and cook.

After 6-7 minutes have passed, lift the pancake VERY GENTLY using an offset spatula. If the pancake is stuck, don’t touch it until it firms up a little. If you force it, the pancake will crack in the middle. When the pancake is ready, you can easily move the pancake. Add more water to the empty spaces in the pan and cover. Set the timer for 4-5 minutes to cook the other side on the lowest heat setting.

Once they are nicely browned, transfer the pancakes to your serving plates. Serve with maple syrup or any sauce u prefer Enjoy!!