Why are these puffed pancakes so light?
There is nothing really complicated to make a pancake batter such as crĂŞpes Suzette , or savory pancakes like pancakes with zucchini and fomage, but this recipe for puffed pancakes is just right a madness.
Light as cotton and what gives it that cloudy side is the addition of egg whites to the preparation. Be careful, this recipe has nothing to do with Japanese soufflé pancakes which are more like egg white pancakes , no these have other peculiarities, such as not letting the dough rest, and adding melted butter, so you see, nothing to do with it.
To tell you the truth, my sweet soufflé pancake recipe, these are not pancakes that we will make for the candlestick because its particularity, it is a pancake that rolls up but does not turn over, otherwise you will break this lightness , it's like a soufflé, we leave it in its pot, we do not transfer it to a plate otherwise it falls back, well there it is the same principle, and moreover it is by making the soufflés that I designed this recipe.
I wanted light, airy pancakes, but that stick with hold, not raplapla pancakes, believe me my followers, try it and then judge, you'll see, a beginner won't be able to miss it.
hey will be perfect for a snack, for breakfast, a breakfast, a brunch.
When you taste these pancakes you will see that you do not even need cream or anything else, they can be eaten plain, but nothing prevents you to put a little caramel, salted butter or a little melted chocolate. above.
Just follow the instructions and let yourself be guided, that's all you have to do.
INGREDIENTS :
- 100 gr of T55 flour
- 75 gr fine caster sugar
- 75 gr of melted butter
- 6 eggs
- 1/2 liter of milk
- Melted chocolate or caramel of your choice to accompany or jam
INSTRUCTIONS :
- clarify the eggs (separate the yolks from the whites) the eggs must be at room temperature
- Melt the butter, be careful, it must not be hot
- In a bowl, mix the sifted flour, sugar, egg yolks and melted butter with a manual whisk
- Gradually add the milk, mixing well
- In another container, whip the egg whites to snow with an electric whisk
- Gently fold the egg whites into the previous mixture
- Do not let the dough rest
- Heat the pan well and smear it with a cloth lightly soaked in oil
- Pour a ladle of pancake batter, the heat should not be too strong
- Check doneness by lifting one side slightly, when the underside is done, roll up the pancake but do not turn it over
- continue cooking slightly 'beware of the fire)
- Dispose on a plate, can be enjoyed hot, warm or cold
- Decorate your choice with a little melted chocolate, salted butter caramel or jam or plain, it's up to you
