Ingredients for Fluffy Souffle Style Pancakes
- Pancakes
- 2 large eggs
- 4 tbsp sugar
- 4 tbsp sunflower oil
- 6 tbsp plain yogurt
- 6 tbsp plain flour
- 1 tsp baking powder
- 2 tsp lemon juice
- Maple or Chocolate syrup
- 100 g dark chocolate (for chocolate syrup)
- 3-4 tbsp vanilla sugar (for chocolate syrup)
- 6 tbsp water (for chocolate syrup)
- Extra butter to grease and extra flour for dusting cocottes
Cooking Instructions for making Fluffy Souffle Style Pancakes
Butter the inside of the cocottes or ramakins and dust with some flour. Shake off excess flour. Turn the oven to 180°C.
Separate the eggs into two large bowls. Add half of the sugar (1 tbsp) to the egg yolk and whisk until it thickens. Add the oil and whisk until it becomes pale. Mix in the yoghurt, and, then, sift the flour and baking powder and lightly mix.
Make meringue: With a different clean whisk, start whisking the egg whites. When the texture becomes loose and it turns white, add the lemon juice and the remaining sugar (1 tbsp), and whisk until you see a stiff peak.
Mix 1/4 of the merengue into the egg yolk mixture, and then gently fold in the rest of merengue without over mixing.
Divide the batter into the cocottes. Smooth out the surface and run a thumb around the rim so that the pancake will rise well. Place the cocottes on the baking sheet and bake in the oven for 20〜25 minutes.
When the pancake is well risen and golden, carefully take out the cocottes from the oven and serve immediately.
Enjoy the fluffy pancake with maple syrup, or chocolate syrup, or whatever you fancy! 😊
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