MINI SOUFFLE PANCAKES

              MINI SOUFFLE PANCAKES

 

Total Time          Course            Servings              

20 Mins            Breakfast       7 Mini Pancakes

 

Ingredients :

 Maida - 3 Tbsp

 Milk - 3 Tbsp

 Egg white - 2

 Egg yolk - 2

 Sugar - 3 Tbsp

 Vanilla essence - few drops

 Refined oil - few drops

 

Instructions :

1. In a clean bowl, whisk milk, egg yolks and sieved maida together. Make sure there are no lumps. Add vanilla essence and keep it aside.

2. In another bowl, beat the egg white to stiff peaks. Add sugar little by little occasionally while beating.

3. Add the foamy egg white to the maida mix. Fold slowly.

4. In a hot pan, grease oil. Pour the batter using a piping bag or ice cream scoop.sprinkle few drops of water between the pancakes and cover with lid

5. Flip when bottom side is done. Sprinkle water and cover with a lid until it cook well.

6. Top with maple syrup, honey, chocolate or cut fruits. Pancakes are ready to serve.

Tips :

1. Make sure that the bowl is dry and clean when you beat the egg white.

2. Mix the egg white mix and maida batter together very gently and slowly using folding method.

3. Make sure that the pancakes are cooked on a very low flame to avoid getting under cooked and burnt pancakes !!!

4. To make sure that the pancakes are done, touch the sides of the pancakes. If the batter sticks to your fingers, cook more for a couple of minutes. 

 

Hope you will give this a try and let me know how it turns out !!!

Watch this video to see how easy it is to make:

 

 

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