Name: Trendy soufflé pancakes instead of the traditional soufflé?
Total time: 45 min
Ingredients: 2 large eggs; 2 tablespoons milk; 1 teaspoon BAM vanilla paste; 40 g all-purpose flour; 1/2 teaspoon baking powder; 2 teaspoons sugar; 1 teaspoon oil; 2 tablespoons water

Ingredients:

ingredients:

2 large eggs
2 tablespoons milk
1 teaspoon BAM vanilla paste
40 g all-purpose flour
1/2 teaspoon baking powder
2 teaspoons sugar
1 teaspoon oil
2 tablespoons water

Instructions:

preparation process:

1. Step Use a frying pan large enough to cook three pancakes at the same time. This pan should have a lid. Divide the egg whites and yolks into two bowls. Place the container with the beaten egg whites in the freezer for 15 minutes. The cooled egg whites will become a very fine and smooth "meringue" with small and strong air bubbles inside. The bubbles make the dough rise higher and make it fluffier when baked.

2. Step Meanwhile, add the milk and BAM vanilla paste to the egg yolks and beat together until thick and fluffy. Sift the flour and baking powder into a bowl. Stir thoroughly and set aside. After 15 minutes, you can remove the bowl of egg whites from the freezer. The egg whites should be half frozen. Whip the egg whites.

3. Step When the egg whites are foamy and pale white, gradually drizzle in the sugar, about ⅓ at a time. Continue to whip the egg whites.

4. Step The egg whites will become glossier and stiffer. When the egg whites have stiff peaks that bend easily, you should stop beating. Then fold ⅓ of the beaten egg whites into the egg yolk mixture. Mix until all ingredients are well combined. Gradually fold in the remaining egg whites with a whisk.

5. Step Heat a large frying pan greased with cooking oil. Then remove the excess oil or the pancakes will stain. Using a small ladle or serving spoon, form a tall pancake. Then put another spoonful of batter on top of the first pancake. Then follow the same procedure to make two more pancakes. The total cooking time is between 6 and 7 minutes. You can put a tablespoon of water in the three empty spots of the pan and close it with the lid. The water will make the pancakes fluffy and moist. After 2 minutes of cooking, add another spoonful of the pancake mixture to each stack. When doing this, make sure that you only use the batter to raise the pancakes, not widen them. When the water has evaporated, add some again. Cover with a lid and continue cooking.

6. Step After 6 to 7 minutes, VERY CAREFULLY lift the pancakes. If you feel that the pancake is still not detaching, please do not touch it until it is a little firmer. If you try to "force" it out, the pancake may crack in the middle. Now fill the empty spots with water and set the cooking time again, between 4 and 5 minutes.

7. Step Once they are nicely browned, you can place them on serving plates and top with fresh fruit, whipped cream, BAM toppings or BAM spreads. The possibilities are practically endless!

Order ingredients with a 10% discount:

Premium BAM baking products.

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

ingredients

2 large eggs
2 tablespoons milk
1 teaspoon BAM vanilla paste
40 g all-purpose flour
1/2 teaspoon baking powder
2 teaspoons sugar
1 teaspoon oil
2 tablespoons water

Instructions:

preparation process

1. Korak

Use a frying pan large enough to cook three pancakes at the same time. This pan should have a lid. Divide the egg whites and yolks into two bowls. Place the container with the beaten egg whites in the freezer for 15 minutes. The cooled egg whites will become a very fine and smooth "meringue" with small and strong air bubbles inside. The bubbles make the dough rise higher and make it fluffier when baked.

2. Korak

Meanwhile, add the milk and BAM vanilla paste to the egg yolks and beat together until thick and fluffy. Sift the flour and baking powder into a bowl. Stir thoroughly and set aside. After 15 minutes, you can remove the bowl of egg whites from the freezer. The egg whites should be half frozen. Whip the egg whites.

3. Korak

When the egg whites are foamy and pale white, gradually drizzle in the sugar, about ⅓ at a time. Continue to whip the egg whites.

4. Korak

The egg whites will become glossier and stiffer. When the egg whites have stiff peaks that bend easily, you should stop beating. Then fold ⅓ of the beaten egg whites into the egg yolk mixture. Mix until all ingredients are well combined. Gradually fold in the remaining egg whites with a whisk.

5. Korak

Heat a large frying pan greased with cooking oil. Then remove the excess oil or the pancakes will stain. Using a small ladle or serving spoon, form a tall pancake. Then put another spoonful of batter on top of the first pancake. Then follow the same procedure to make two more pancakes. The total cooking time is between 6 and 7 minutes. You can put a tablespoon of water in the three empty spots of the pan and close it with the lid. The water will make the pancakes fluffy and moist. After 2 minutes of cooking, add another spoonful of the pancake mixture to each stack. When doing this, make sure that you only use the batter to raise the pancakes, not widen them. When the water has evaporated, add some again. Cover with a lid and continue cooking.

6. Korak

After 6 to 7 minutes, VERY CAREFULLY lift the pancakes. If you feel that the pancake is still not detaching, please do not touch it until it is a little firmer. If you try to "force" it out, the pancake may crack in the middle. Now fill the empty spots with water and set the cooking time again, between 4 and 5 minutes.

7. Korak

Once they are nicely browned, you can place them on serving plates and top with fresh fruit, whipped cream, BAM toppings or BAM spreads. The possibilities are practically endless!

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Trendy soufflé pancakes instead of the traditional soufflé?

Trendy soufflé pancakes instead of the traditional soufflé?

Ingredients: