Petit-déjeuner
Fluffy Soufflé Pancakes
30 minPour 2Nutri-Score C€
C
30 min
30 minFluffy Soufflé Pancakes
ce qu’il vous faut
Ingrédients
egg yolks (separated from the whites)Produits laitiers2 morceaux
milkProduits laitiers15 ml
vanilla oilÉpicerie2 ml
cake flour (sifted)Céréales30 g- baking powderÉpicerie1 g
- egg whites (chilled)Produits laitiers2 morceaux
sugarÉpicerie30 g- vegetable oil (for greasing the pan)Épicerie10 ml
water (for steaming)Boissons10 ml
maple syrup (for serving)Épicerie30 ml
par portion
Nutrition
219kcal
- Glucides
- 28 g
- Protéines
- 7 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Tamis
Poêle
Spatule
pas à pas
Préparation
- Étape 1
Make the yolk batter
- Whisk the egg yolks with the milk and vanilla oil.
- Sift in the cake flour and baking powder, then mix until smooth.
- Étape 2
Whip the egg whites
- Beat the egg whites and add the sugar gradually.
- Whip to a stiff, glossy meringue with firm peaks.
- Étape 3
Fold in the meringue
- Fold the meringue into the yolk batter in batches, gently, to keep the air in.
- Étape 4
Cook the pancakes
- Heat the pan on low heat and grease it with vegetable oil.
- Pour two-thirds of the batter into the pan, add the water, cover with a lid and cook.
- Add the remaining batter on top, add the water again, cover and cook.
- Étape 5
Finish cooking
- Cover and cook until the pancakes are set and fluffy.
- Étape 6
Serve
- Plate the pancakes and drizzle with maple syrup.