Souffle pancakes

Yield: 5 pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Special Equipment: KitchenAid Light & Shadow stand mixer with whisk attachment; 8cm x 2cm stainless steel cake rings; spray oil; 26cm or larger fry pan; kitchen tongs; spatula; kitchen timer

Ingredients:

4 large eggs, separated

2 large egg whites

½ tsp cream of tartar

50g sugar

⅛ tsp salt

60ml full cream milk

½ tsp vanilla extract

100g plain flour

2 tsp baking powder

Prepare batter:

1. Separate the yolks from the whites.
2. Place all the egg whites into the bowl of the stand mixer, add the cream of tartar and attach the whisk.
3. Whisk on speed 10 for 1 ½ minutes, or until whites are glossy and create thick ribbons. Turn off the mixer.
4. Add the sugar and salt into the bowl with the egg yolks and hand whisk until the mixture thickens and creates ribbons (about 45-60 seconds).
5. Add in the milk and vanilla, and whisk again to fully incorporate.
6. Sift the flour and baking soda together into the yolk mixture, and hand whisk a final time so that all the flour is incorporated and the mixture is smooth.
7. Remove ⅓ of the whipped whites and use a pastry spatula to gently fold them into the yolk mixture. Repeat with the remaining egg whites, ⅓ at a time.
8. Continue to gently fold the whites into the mixture until all whites are fully incorporated. Mixture should be thick and fluffy. Let the mixture rest while you prepare the pan.

Cook your pancakes:

1. Heat a 26cm fry pan on medium heat. (The pan is ready for cooking when you sprinkle water on it and the water sizzles.) Generously spray the pan with spray oil. Lay 3 pastry rings into the pan and generously spray the interior sides of each ring.
2. Fill the moulds 3/4 full with the batter, add 1 teaspoon of water into the side of the pan, and cover with a lid.
3. Immediately set a timer for 4 minutes. When the timer is up, uncover the pan.
4. Quickly slide a spatula under the pancake, and grasp the top edge of the ring with kitchen tongs.
5. Push the mould over onto its side, and quickly flip over so the uncooked side is now flat on the pan.
6. Repeat with the other two rings. Cover again and continue cooking for another 3 minutes.
7. Use a spatula to remove the pancakes and rings from the pan, and carefully use a sharp knife to release the pancakes from the mould (if needed).
8. Use the tongs to remove the ring from the pancakes, and serve immediately.

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CHEF’S NOTES:

Pancakes will slightly settle once removed from the pan, but should still keep their height. Serve as you would any other pancake with a variety of toppings.