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RECIPE
8 INGREDIENTS6 STEPS25min

Souffle Pancakes

3.8
5 Ratings
It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.
Souffle Pancakes Recipe | SideChef
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It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
25min
Total Time
$2.09
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Egg Yolk Batter

2
Eggs , separated
yolks only
2 Tbsp
2 Tbsp

Meringue Batter

4
Eggs , separated
egg whites only
1 tsp
Distilled White Vinegar
1/4 cup
Powdered Confectioners Sugar
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Nutrition Per Serving

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CALORIES
116
FAT
4.8 g
PROTEIN
6.6 g
CARBS
9.9 g

Cooking Instructions

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Step 1
To make the egg yolk batter, mix in all the ingredients together, yolks of the Eggs (2) , Milk (2 Tbsp) , Vanilla Extract (1/2 Tbsp) , All-Purpose Flour (2 Tbsp) , and Corn Starch (2 Tbsp) together until smooth.
Step 2
Then, in another clean bowl, whip up whites of the Eggs (4) and Distilled White Vinegar (1 tsp) together until frothy. Then, gradually add in Powdered Confectioners Sugar (1/4 cup) and beat until stiff peaks.
Step 3
Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
Step 4
Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes, making sure that the bottom is not burnt.
Step 5
Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula. Cook for another 4 to 5 minutes until golden brown.
Step 6
Transfer to a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
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Nutrition Per Serving
Calories
116
% Daily Value*
Fat
4.8 g
6%
Saturated Fat
1.6 g
8%
Trans Fat
0.0 g
--
Cholesterol
182.8 mg
61%
Carbohydrates
9.9 g
4%
Fiber
0.1 g
0%
Sugars
5.5 g
--
Protein
6.6 g
13%
Sodium
72.6 mg
3%
Vitamin D
1.0 µg
5%
Calcium
35.2 mg
3%
Iron
1.0 mg
6%
Potassium
72.8 mg
2%
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