Souffle Pancakes

Souffle Pancakes

•1 large egg
•2 tablespoons of flour
•1 tablespoon of milk
•1.5 tablespoons of sugar
•1/2 teaspoon of vanilla extract
•3-4 drops of lemon juice

Step 1
Preheat pan at 4/9 level for 1 minute, grease pan. Put 2/3 of the batter into 2 pancakes. Add 2 teaspoons (room temperature) water, cover and cook for 2 minutes. After 2 minutes, scoop the rest of the batter into 2 pancakes (adding the batter in 2 batches keeps the pancakes from spreading too much until they’re higher)
Step 2
Reduce heat to 3/9, add 1 teaspoon water, cover, and cook for 5 minutes. Flip the pancakes, the bottom of the pancake should be firm enough to flip easily now. Cover and cook for an additional 5 minutes, letting them sit inside the pan for 1 minute. Serve hot with fruit, butter and powdered sugar/sugar

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