Fluffy soufflé pancakes for a leisurely L3 Sunday paired with whipped maple butter for a dreamy breakfast.
#soufflé #pancakes #sundaybreakfast
- 2 egg yolks (38g)
- 25g (2 Tbsp) caster sugar
- 60g (4 Tbsp) Lewis Road Creamery A2 milk
- 60g (6 Tbsp) flour
- 2g (1/2 tsp) baking powder
Egg white mixture
- 5 egg whites (175g)
- 1g (1/4 tsp) cream of tartar
- 60g (5 Tbsp) caster sugar
Maple butter (just beat ingredients together till fluffy)
- 100g Lewis Road Creamery unsalted butter, softened
- 30ml maple syrup
- Pinch of salt
- Whisk yolks with sugar in medium bowl until pale and frothy. Add milk, mix to combine. Sift flour and baking powder into bowl and whisk until incorporated and smooth.
- Whisk egg whites with cream of tartar in mixing bowl until frothy and pale. Slowly increase speed while gradually adding sugar, until meringue is thick, glossy and has a soft peak.
- Whisk a third of the meringue into the bowl with flour batter until no white streaks are visible. With a spatula, gently fold in half of the remaining meringue. Lastly, transfer the batter to the remaining meringue, using a spatula to fold batter together.
- Lightly oil a crepe or non-stick frying pan (with a lid) over very low heat. Using an ice cream scoop, gently place batter onto the pan, cover and cook for 2 minutes.
- Remove lid, adding a small scoop of batter on top of each pancake. Cover and continue to cook for 2 minutes.
- The pancakes should be light brown – if they are browning too fast, turn to the lowest heat setting available. Gently flip pancakes, cover and cook for 3 minutes.
- Once pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, whipped maple butter and drizzle with maple syrup. Enjoy immediately!