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STAY-AT-HOME SOUFFLE PANCAKES

                                                                                                                                         

Once I decided to  teach cooking classes online from my home kitchen, my daughter began sending suggestions in the form of posts from her favorite social media sites.  What does recipe-sharing currently look like online?   The first one that arrived was a one minute TikTok video of Maddy (no relation), a young Asian girl with a soft voice and pink hair, preparing Souffle Pancakes.  As unlikely as it might seem, this one minute video turned out to be a teachable moment. 

No, I am not gearing up to teach a recipe in one minute.  Ditto for dying my hair a color not found in nature.  On the other hand, the subject itself was too intriguing to just discard.  After the many viewings required to write down the ingredients and visualize the recipe, I called in my granddaughters to help me give it a test drive. Puffy pancakes with whipped cream and chocolate sauce are irresistable to kids of all ages, and Maddy’s concise editing made the process look easy.  We also had all the ingredients she mentioned already on hand: 2 eggs, 2 tablespoons milk, 2 tablespoons flour, 2 teaspoons baking powder and a few drops of vanilla extract.
 
I knew we were in trouble as soon as we sifted the dry ingredients into the egg yolks and milk.  Our mixture became dry and cracked when we stirred it.  Maddy’s version was thick but smooth and moist.  The addition of two additional tablespoons of milk solved the problem.
                   
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                First batch of pancakes in the pan.          Celeste folds in the egg whites       The finished product!!!
We beat the egg whites as directed, but they didn't look as firm as Maddy’s.  Wait, we added sugar!  She hadn’t mentioned sugar among the ingredients.  We quickly beat two tablespoons into the whites for another quick save. The final step of folding the whites into the yolk mixture went off without a hitch. 
The disks of fluffy batter baked in six minutes as promised.  The girls were pleased with their success and the pancakes quickly evaporated from their plates.  My takeaway was a renewed appreciation for the role of visual memory when following recipe directions.  I plan to record my Zoom classes and make a copy available to everone who attends.
SOUFFLE PANCAKES
Ingredients for 2 servings:
2 large eggs at room temperature, separated
3 tablespoons milk
1/4 teaspoon vanilla extract
2 tablespoons unbleached flour
2 teaspoons baking powder
2 tablespoon granulated sugar
Stir together the yolks, milk and vanilla extract in a mixing bowl.  Sift on the flour and baking powder.
Beat the egg whites to firm peaks adding the sugar slowly as the whites rise.  Gently fold the whites into the egg and flour mixture.
Oil and heat a large skillet on a cooktop.  Carefully spoon out 4 pancakes onto the pan.  Dot 1/2 teaspoon water in two or three places around the outside of the pan.  Cover and cook the pancakes for 6 minutes, carefully turning them after 3 minutes.
Serve immediately with whipped cream and chocolate sauce.
 
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