Main ingredients 🥩
EggsSugarMilkCake flourBaking powderVanilla syrupStrawberriesBlueberries
Striker Chef's Soufflé Pancakes
Fluffy and soft cafe-style soufflé pancakes made at home using a regular frying pan and steam technique.
🙋 Recommended for
- ⭐ Those who want to enjoy a sweet and soft dessert with a cafe atmosphere at home.
- ⭐ Those who want to try moist home baking easily with a frying pan, without an oven.
- ⭐ Parents who want to make a delicious, fluffy sweet snack for their children.
Ingredients needed 🛒1 servings
- 2 eggs
- 6 tbsp sugar (1 tbsp for yolk mixture, 5 tbsp for meringue)
- 3 tbsp milk
- 1/2 paper cup cake flour
- 1 pinch baking powder
- A little vanilla syrup
- A little water
- Strawberries, appropriate amount
- Blueberries, appropriate amount
Recipe 🍳
- Carefully separate 2 eggs into whites and yolks, being careful not to let any yolk mix into the whites.
- Add 1 tbsp sugar, 3 tbsp milk, and a little vanilla syrup to the separated yolks and mix well.
- Sift 1/2 cup cake flour and a pinch of baking powder into the yolk mixture and mix well.
- Add 5 tbsp sugar in 3 additions to the separated egg whites and whip to create a soft, stiff meringue.
- First, add one-third of the meringue to the yolk mixture and mix. Then, add the remaining meringue in portions, gently folding from the bottom up to avoid deflating the foam.
- Pour the batter thickly and high onto a frying pan preheated over low heat.
- Sprinkle a little water into the empty spaces of the pan to create steam, then immediately cover with a lid and cook over low heat for about 5 minutes.
- Once the bottom is golden brown, carefully flip the pancakes. Sprinkle a little more water, cover with a lid, and cook for about 2 more minutes.
- Serve on a plate, garnish with prepared strawberries and blueberries, and drizzle with syrup to taste.
- Separate eggs to make the yolk mixture, and whip the egg whites with sugar added in portions to create a stiff meringue.
- Gently mix the yolk mixture and meringue, being careful not to deflate the foam, to complete the batter.
- Pour the batter high onto a preheated pan over low heat, add water, cover, and steam cook on both sides.
Cooking tips 💡
- When whipping meringue, if any yolk or foreign substance gets into the egg whites, the foam will not become stiff, so be careful during separation.
- If the heat is too high, the outside will burn before the inside is cooked, so maintain low heat from start to finish.
- When mixing the batter, do not stir vigorously. Gently fold with a spatula from the bottom up to prevent the batter from losing its airiness.
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