Fold a piece of aluminium foil into a long string of 2.5cm wide
Staple the ends together to form a 9 cm ring
Soufflé Pancake
Separate the egg yolk and egg white
Beat egg yolk and honey together till mixture is pale in color
Sift in pancake mix and mix to combine
Add in milk, and olive oil, and mix well
In a separate bowl (clean and dry), whisk egg whites till bubbles form on top
Gradually add in sugar and beat until it forms stiff peaks
Scoop ⅓ of the meringue (egg whites) into the egg yolk mixture
Mix till well incorporated
Pour mixture back into the bowl with meringue and, gently fold in meringue by using a spatula
Grease a frying pan and the ring mould with some olive oil to prevent sticking
Place pan over medium-low heat
When the pan is hot, place ring mould on top and pour in your batter all the way up
Put a lid on your pan and let the pancakes cook for 3 minutes
Flip pancakes over with a spatula, place lid back on and continue to cook for another 3 minutes
Turn off the stove and carefully cut off the foil ring moulds when the pancakes are done
Place the pancake on a plate, and get creative!
Notes
Do not over mix or apply too much pressure, because it will deflate the meringue and affect the texture of your pancakes The cooking time depends only our stove and pan, so adjust accordingly
Recipe by Eat with Eva at https://www.eatwitheva.com/2016/04/21/recipe-oh-so-fluffy-buckwheat-souffle-pancake/