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SideChef
Recipes
Souffle Pancakes
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8 INGREDIENTS • 6 STEPS • 25MINS

Souffle Pancakes

Recipe
3.4
9 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.
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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
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.
25MINS
Total Time
$2.09
Cost Per Serving
Ingredients
Servings
6
us / metric
Egg Yolk Batter
Egg
2
Eggs, separated
yolks only
Milk
2 Tbsp
Meringue Batter
Egg
4
Eggs, separated
egg whites only
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Powdered Confectioners Sugar
1/4 cup
Powdered Confectioners Sugar
Nutrition Per Serving
VIEW ALL
Calories
116
Fat
4.8 g
Protein
6.6 g
Carbs
9.9 g
Add to plan
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Souffle Pancakes
Save
author_avatar
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
Cooking InstructionsHide images
step 1
To make the egg yolk batter, mix in all the ingredients together, yolks of the Eggs (2), Milk (2 Tbsp), Vanilla Extract (2 tsp), All-Purpose Flour (2 Tbsp), and Corn Starch (7 tsp) together until smooth.
step 1 To make the egg yolk batter, mix in all the ingredients together, yolks of the Eggs (2), Milk (2 Tbsp), Vanilla Extract (2 tsp), All-Purpose Flour (2 Tbsp), and Corn Starch (7 tsp) 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 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 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 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 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.
step 6 Transfer to a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
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Tags
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Breakfast
Brunch
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Japanese
Mother's Day
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