Souffle Pancakes (home version)

Tuesday, 7 January 2020 SOUFFLE PANCAKES

If you insist on them having a perfect shape, I recommend making a ring out of baking paper; I didn't insist on the perfect shape - after all they're for breakfast (never mind that we ended up having them for lunch:) I overslept! I admit it!) and I worked with one big tablespoon. And if you want to work faster, I recommend using a Teflon plate-type griddle. It goes much faster; you just need to find a suitable lid or pot to cover them while baking (so they can steam). And most importantly, don't skip the water step! Before covering with the lid, be sure to pour in 1-2 tsp of water. This way they both bake and steam. And finally, I wish you bon appétit!

Ingredients

• 2 egg yolks
• 20 g whole milk
• 10 g oil
• 1/4 tsp vanilla extract or 1 sachet (vanilla sugar)
• 40 g flour
• 3 egg whites
• 1 tsp vinegar
• 40 g sugar

Method In a bowl, beat the egg yolks, milk, oil and vanilla until pale, then add the flour and stir to a smooth homogeneous mixture. Set the ready mixture aside. In another bowl, beat the egg whites with the vinegar to a foam and start adding the sugar in two parts. Beat until firm, glossy peaks form. Combine the two mixtures by first adding a small part of the egg-white mixture to the yolk mixture and stirring vigorously. Then add the rest of the egg whites and gently fold with a spatula so the mixture doesn't deflate. Onto a well-heated and greased pan pour two large spoonfuls of the mixture, pour in 1-2 tsp of water and cover with a lid. Bake 1-2 min, add one more spoonful of the mixture on top of the pancake, bake another 1 min under the lid with 1 tsp water in the pan and flip the pancake. Bake 3-4 min on each side. Garnish the finished pancakes with fruit if desired.