Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

SOUFFLE PANCAKE

 

Ingredients:
2 eggs
20 ml of whole milk
10 g of unsalted butter
1 teaspoon of concentrated coffee aroma
1 pinch of salt
30 gr of wheat flour
40 grams of sugar
1 teaspoon lemon juice

Preparation:
1. The first step to make these fluffy pancakes is to separate the yolks from the whites.
2. Now we mix the yolks together with the milk, the previously melted butter and the teaspoon of coffee aroma in a bowl, but you can use other essences such as vanilla. We end up stirring well.
3. Add a pinch of salt and the previously sifted flour, mix it with the kitchen tongue or the kitchen rods.
4. Whip the egg whites to the point of snow, for this we put the mixer at maximum power and when it begins to thicken, add a teaspoon of lemon and little by little the sugar until the whites are assembled. This step can also be done by hand with the rods.
5. Add the egg whites to the bowl with the yolks and with enveloping movements mix everything with the pastry tongue.
6. Once ready, we preheat a wide casserole with a few drops of oil that we will distribute with a brush on the base of the casserole, we help ourselves with a small ladle or the same piping bag where we will have introduced the mixture.
7. We put two portions the size of a Maria cookie and cover it for 4 minutes.
8. We turn them around with a spatula and cover it again, leaving the same amount of time and then we remove it.
9. We serve it directly on the plate with a drizzle of elk syrup and some slices of fresh fruit, really fluffy and delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *