Souffle Pancake
Fluffy, soft and moist. Best to top with a dollop of ice cream or honey and enjoy!
Ingredients
- 70 ml fresh milk
- 15 g butter
- 2 egg yolks - medium size eggs, about 62-65g egg with shell
- 1 tsp vanilla extract
- 20 g cake flour or plain flour
- 1 tsp corn flour (starch)
- 2 egg whites
- 1 tsp lemon juice
- 30 g caster sugar
Instructions
- Pour milk into a pot, add butter and bring to about to boil at low heat till butter melted. Off heat.
- Drop in egg yolks, quickly stir well and add vanilla extract, stir well again.
- Sieve in cake flour and cornstarch, stir well with a hand whisk to smooth. Then pass batter through a sieve.
- Whisk egg whites with lemon juice to foamy and add sugar in 3 batches, continue to whisk to stiff peaks form.
- Gently fold 1/3 of the meringue into the egg yolk batter. Then return it to the remaining meringue and gently fold well mixture.
- Pour batter into a 5 inch baking dish bowl (no need to grease bowl) and bake in preheated oven at 170 degrees C for 10 minutes. Take out pan from oven and quickly use a sharp knife to slit cross on cake. Return pan to the oven and continue to bake for another 10-12 minutes.
- Dust some icing sugar or snow powder over soufflé and serve immediately. Best to top with a dollop of ice cream or honey. Enjoy!
Notes
- If you prefer to bake this souffle in ramekin, then grease the cup with butter and coat generously with caster sugar. You don't have to slit the top if you're using ramekin.
- Please keep in mind that all oven temperatures and baking time varies.
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