1. SOUFFLÉ PANCAKES: Light as Clouds, Fluffy as a Dream
Ingredients:
– 2 large eggs, cold
– 2 tbsp milk (30ml)
– 1/4 cup cake flour (30g)
– 1/4 tsp baking powder (1g)
– 1 tsp cornstarch
– A squeeze of lemon juice
– 2.5 tbsp sugar (30g)
Instructions:
1. Separate egg yolks from whites. Refrigerate the whites.
2. Mix yolks, milk, baking powder, and cake flour. Set aside.
3. Beat egg whites until foamy. Add lemon juice. Gradually add sugar, beating until stiff peaks form.
4. Gently fold the meringue into the yolk mixture in batches. Add cornstarch. Do not overmix; batter should be thick, not runny.
5. Heat a pan to 175°C (350°F). Scoop batter into the pan. Add a couple drops of water around the edge. Cover and cook for 6-8 minutes on each side.
6. Garnish with whipped cream and toppings.
Enjoy your pillowy soft pancakes!
2. THICK & FLUFFY PANCAKES
Ingredients
– 1.5 cups all-purpose flour (190g)
– 2.5 tsp baking powder (10g)
– 1/2 tsp salt (2.5g)
– 1 tbsp sugar (13g)
– 1 ¼ cups milk (300ml)
– 1 egg
– 3 tbsp melted butter (42g)
– 2 tsp vanilla extract (10ml)
Instructions:
1. Make the batter:
– In a large bowl, sift together the flour, baking powder, salt, and sugar.
– Add milk, egg, melted butter, and vanilla (if using). Mix until well combined.
2. Cook the pancakes:
– Heat a non-stick griddle or pan over medium heat and grease it.
– Pour 1/4 cup of batter onto the griddle.
– Cook until bubbles form and edges are set (about 2 minutes). Flip and cook for another minute.
– Remove from pan and keep warm.
3. Serve:
– Top with your favorite toppings and enjoy!
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3. LIGHT & THIN PANCAKES
Ingredients
– 3 eggs
– 1.5 tbsp sugar (20g)
– 2 tbsp milk (30g)
– 3/4 cup all-purpose flour (100g)
– 2 tbsp cooking oil (10g)
Steps
1. Mix eggs, sugar, milk, and oil in a bowl.
2. Add flour and stir until smooth.
3. Heat a frying pan over medium (no oil needed).
4. Pour in a thin layer of batter.
5. Cook until golden on both sides.
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