Fluffy Strawberry Soufflé Pancakes
Home Party Special: Visually Stunning and Delicious Fresh Strawberry Soufflé Pancakes
No home party is complete without a touch of sweetness! Here’s a recipe for fluffy, cloud-like fresh strawberry soufflé pancakes that you can easily make at home for a cafe-worthy dessert. These pancakes are a delight for both the eyes and the palate, with their airy texture and bright strawberry flavor. Create sweet memories with your loved ones on any special occasion!
Basic Ingredients- 30g cake flour
- 2 large eggs
- 5g unsalted butter
- 1 Tbsp olive oil
- 50ml milk
- 5ml maple syrup (for garnish)
- 1/4 tsp baking powder
- 1/2 Tbsp powdered sugar (for meringue)
- 1/3 tsp strawberry crunch (for garnish)
- 2 fresh strawberries (for garnish)
- 20g granulated sugar (for meringue)
Cooking Instructions
Step 1
1. Let’s prepare the base for our soufflé pancake batter. First, carefully separate 2 large eggs into yolks and whites. In the bowl with the yolks, add 30g of cake flour, 1 Tbsp of olive oil, and 1/4 tsp of baking powder. Mix until smooth and free of lumps. If the batter seems too thick, gradually add about 50ml of milk until you reach a smooth consistency. (TIP: Sifting the flour beforehand will help prevent lumps and create a smoother batter.)
Step 2
2. The key to fluffy soufflés! It’s time to make the meringue. In a clean bowl, add the separated egg whites. Using a hand mixer or a whisk, beat the egg whites until foamy. As foam starts to form, gradually add 20g of granulated sugar in four additions, continuing to beat until stiff peaks form. (TIP: Adding all the sugar at once can prevent the meringue from becoming stiff, so be sure to add it in stages.)
Step 3
3. Checking the stiffness of your meringue is simple. Turn the bowl upside down; if the meringue stays firmly in place without sliding out, it’s ready. Whip until firm peaks form.
Step 4
4. Now, let’s combine the batter and the meringue. Gently fold the stiff meringue from step 3 into the yolk batter from step 1, adding it in three additions. Use a spatula to fold carefully, trying not to deflate the airy meringue. Fold from the bottom of the bowl upwards. (TIP: Overmixing can cause the meringue to lose its airiness, resulting in flat pancakes, so be gentle!)
Step 5
5. Shall we cook some delicious soufflé pancakes? Lightly grease a non-stick pan preheated over low heat with 5g of butter or a bit of oil. Spoon the batter onto the pan to create your desired pancake size. Add 1 Tbsp of water to the pan and immediately cover with a lid. Cook on low heat for about 3-4 minutes until one side is golden brown, then carefully flip and cook the other side until also golden. (TIP: Covering with a lid traps steam, which helps to cook the pancakes moistly and fluffily.)
Step 6
6. Arrange the beautifully cooked soufflé pancakes on a plate. Garnish with 2 fresh strawberries (sliced, if desired), a drizzle of 5ml maple syrup, and a sprinkle of 1/3 tsp strawberry crunch. Enjoy these moist and fluffy soufflé pancakes immediately while they’re warm!
