RECIPES

SOUFFLÉ PANCAKE

INGREDIENTS

Flour Mixture

100g

Prima Pancake Mix

1 no

Egg Yolk

54ml

Full Cream Milk

20ml

Corn Oil

Meringue

5 nos

Egg Whites (extra large)

55g

Sugar

¼ tsp

Cream of Tartar

PROCEDURE

  1. Whisk together flour mixture ingredients until even and set aside.
  2. In a mixing bowl, beat egg whites over high speed until foamy. Gradually add in sugar and cream of tartar, continue on high speed until it forms a thick meringue with medium to stiff peak.
  3. Fold in about ⅓ of the meringue into flour mixture until well-combined. Fold in the same direction and gradually fold in the remaining meringue until even.
  4. Preheat pan on low heat and spread with oil generously.
  5. Using a small scoop, pour in the batter (or into a pancake mould) and add some water on the sides of the pan. Cover and cook for around 8 minutes.
  6. Flip the pancake slowly. Cover and cook for another 2-3 minutes.
  7. Remove from pan and ready to serve.
     

For Baked Soufflé

Using the same batter, pour into a ramekin and bake in a preheated oven at 170°C for 18-20 minutes.