I love pancakes that are light, fluffy and especially jiggly. So that is what I’ll be presenting you today, a jiggly pancake! I prefer to use the oven instead of the stove as with the oven I can just leave it and do other things while it is baking. My soufflé’s risen so much, but as you know it has to be served and eaten quickly though I was so busy plating that it deflated. (Oops! Hahaha)
Ingredients
- 117g egg white
- 55g egg yolk
- 45g sugar + extra for coating the ramekin
- 3/4 tsp pure vanilla extract
- 57g sifted All purpose flour
- 50g melted butter + extra for brushing the ramekin
- 95g buttermilk
- 1 tsp lemon juice
Prepare your ramekin, melt some butter and lightly brush the inside, coating it with some sugar, this will help to more easily release your pancake. Tap out excess sugar, and avoid using too much butter, you do not want to end up having an oily and too sweet pancake. I prefer to use sugar instead of flour because I do not want to see any white residue when I release the pancake from the ramekin. Preheat your oven to 190 degree celsius.
Now beat the yolk, vanilla extract, melted butter, and buttermilk altogether. Mix it until all are incorporated. Then add in your sifted flour. Beat it all together until no lumps or white residue from the flour can be seen.
Now prepare your meringue. Start by adding your egg white with the lemon juice. Use your mixer to beat until foamy. Gradually add in the sugar in 3 portions then continue beating until soft peak. Remember to not over beat!
Now fold in the meringue into the egg yolk batter in 3 batches. I prefer to use the whisk to slowly mix it instead of a spatula, but do it gently. You do not want all the air to pop.
Now scoop the mixed batter into your ramekin. Fill it up to 3/4 full. Bake it for about 18 minutes. Your soufflé’s should have risen nicely. Now flip your ramekin to release the pancake onto your serving plate. Sprinkle some snow powder on top for presentation.
Fluffy Fluffy Pancake
Geraldine's decadent and savoury adventure 