Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, souffle pancake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Souffle pancake is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Souffle pancake is something which I have loved my whole life.

Super airy and fluffy, this Souffle Pancake (スフレパンケーキ) is like eating cottony clouds, but even better with homemade whipped cream and fresh berries! These Japanese-style Souffle Pancakes are incredibly light and fluffy. I found that the baking powder changed the texture of the souffle pancakes, making them more cake-like.

To begin with this recipe, we have to prepare a few ingredients. You can have souffle pancake using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Souffle pancake:

1. Take 2 egg yolk
2. Make ready 15 g plain yogurt
3. Get 60 ml milk
4. Take 50 g cake flour
5. Get 5 g corn flour
6. Make ready 6 egg white
7. Get 4 tbsp Caster sugar
8. Make ready 1/2 tsp Cream of tartar
9. Prepare 1 tsp vanilla extract

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg. Making souffle pancakes is basically like adding meringue into pancake batter. While it seems like an easy concept, it can be tricky to execute. See more ideas about Food, Souffle pancakes, Souffle.

Steps to make Souffle pancake:

1. Mix egg yolk and plain yogurt, in the mean time heat milk until just started to boil. Slowly add hot milk into egg mixture and stir well to avoid any lumps
2. Add sifted cake/corn flour. Heat the mixture with low heat) stir the mixture until become a thick paste.
3. Make meringue by beating egg white and cream of tartar until foamy. Slowly add caster sugar until observe a stiff peak meringue
4. Fold the meringue into flour paste mixture
5. Prepare a pan under low heat. Make paper ring mold (4 inch diameter/2inch height)
6. Fill the pancake batter into paper mold, add small amout of water in the pan, cover with a lid. Leave it for 4 min then flip over to cook on another side for 4 min
7. Remove paper mold. Serve warm with honey and whip cream.

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