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RECIPE
8 INGREDIENTS6 STEPS25MIN

Souffle Pancakes

4.5
4 Ratings

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656 Saved

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.
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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.
25MIN
Total Time

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.
GO TO BLOG

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 Egg (2), Milk (2 tablespoon), Vanilla Extract (2 teaspoon), All-Purpose Flour (15 gram), and Corn Starch (15 gram) together until smooth.
Step 2
Then, in another clean bowl, whip up whites of the Egg (4) and Distilled White Vinegar (1 teaspoon) together until frothy. Then, gradually add in Powdered Confectioners Sugar (30 gram) 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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