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Souffle pancakes | Transcription of Emojoie Cuisine's recipe

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Emojoie

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Ingredients

(A) Flour : 3 tbsp
(A) Baking powder : 1/4 teaspoon
(A) Milk : 1 tablespoon
(A) Vanilla extract or vanilla essence : 1/4 teaspoon or a few drops
(A) Egg yolk : 2 pieces
(B) Egg white : 2 pieces
(B) Sugar : 2 tablespoons
water : a little

Time required

30minutes

Procedure

1) Mix the ingredients of (A) 00:43
Put the ingredients of (A) in a bowl and mix until they are no longer powdery.
2) Mix the ingredients of (B) with a whisk. 01:41
Put the ingredients of (B) in a bowl and whisk, add sugar to the extent that it is half frothed, and whisk until horns are formed.
3) Add 1 to 2 02:25
Add 1 to 2 and mix to make a firm dough.
4) Put 3 in the piping bag 03:17
Put 3 in a piping bag and squeeze the dough into a frying pan.
5) Bake the dough 03:28
Add oil to a frying pan and heat to around 170 degrees, then bake while maintaining low heat.
6) Steam 04:07
Add water to the frying pan of 5, cover and steam for about 4 minutes.
7) Turn the dough over 04:21
When the dough has hardened, turn it over. Add water, cover and bake for 1-2 minutes.

Point

・ Wheat flour can be replaced with soft flour or medium-strength flour.
・ When mixing everything, mix well so that the meringue does not collapse.
・ You can use a spoon, but a piping bag can make pancakes with a more beautiful shape.
・ Apply a thin layer of oil using paper.
・ Be careful as the amount of powder is too small or if it is overcooked, it will wither.
・ If you want to make thicker pancakes, use a mold.
You can make a mold by making a ring with a 36 cm x 4 cm cooking sheet.