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Recipe details are AI-generated from the video and may contain errors — for reference only.
First, separate the egg whites and egg yolks of 2 eggs into separate clean bowls.
Watch out
Do not let any egg yolk mix into the egg whites, otherwise the whites will not whip properly due to the fat.
Place 2 egg yolks into a clean bowl, whisk evenly with a manual whisk; then add 20ml of milk and whisk until combined; next, sift in 30g of cake flour and gently mix until no lumps remain, set aside.
Watch out
Sift the flour gently and mix thoroughly, otherwise the batter will easily form lumps that affect the texture.
Pour egg whites into a clean stainless steel bowl, use an electric mixer on low speed to foam them; then add 20g white sugar in three portions, mixing well each time; after adding all sugar, switch to high speed and whip until lifting the mixer reveals a stiff hooked peak.
Watch out
The bowl for whipping egg whites must be completely oil-free and water-free, and sugar must be added in three parts, otherwise the whites will not whip properly and will collapse.
Take a spatula, take out the meringue in three portions, and gently fold each portion into the egg yolk mixture from bottom to top until all meringue and yolk batter are fully and evenly combined into a delicate pancake batter.
Watch out
When combining the meringue and egg yolk mixture, you must use a folding method to gently mix up and down, otherwise vigorous stirring will deflate the egg whites and the pancakes will not rise.
Heat the frying pan, turn to low heat, add a little vegetable oil, and wipe away excess oil with kitchen paper; use a spoon to scoop pancake batter onto the pan into three round shapes; cover with a lid and cook on low heat for 1 minute; after 1 minute, open the lid, add another scoop of batter onto each pancake to increase thickness, cover and cook for 4 minutes; after 4 minutes, flip and continue cooking the other side on low heat for 4 minutes, until both sides are golden brown, thick, and fluffy, then remove from heat and plate.
local_fire_departmentLow heat, cook for about 9 to 10 minutesWatch out
The frying pan must be preheated and kept on low heat, the batter should be round and can be stacked for height, and it must be covered with a lid throughout, otherwise the inside will not cook through and the surface will burn easily.
Stack the three cooked soufflé pancakes on a plate, sift about 3g of powdered sugar evenly over the surface through a sieve, and drizzle with honey or syrup to taste before serving.
Watch out
When sprinkling powdered sugar, hold the sieve higher and tap it lightly so the powdered sugar distributes evenly without clumping in one spot.
