Buckwheat Soufflé Pancake
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
Ring Moulds
  • Aluminum foil
  • Stapler
Pancake Batter
  • 1 Egg White
  • 1 Egg Yolk
  • 1 Tablespoon pancake mix
  • ¼ Teaspoon honey
  • ¼ Teaspoon sugar
  • ½ Tablespoon oilve oil
  • ½ Tablespoon soy milk (or any milk would do)
Instructions
Making the moulds
  1. Fold a piece of aluminium foil into a long string of 2.5cm wide
  2. Staple the ends together to form a 9 cm ring
Soufflé Pancake
  1. Separate the egg yolk and egg white
  2. Beat egg yolk and honey together till mixture is pale in color
  3. Sift in pancake mix and mix to combine
  4. Add in milk, and olive oil, and mix well
  5. In a separate bowl (clean and dry), whisk egg whites till bubbles form on top
  6. Gradually add in sugar and beat until it forms stiff peaks
  7. Scoop ⅓ of the meringue (egg whites) into the egg yolk mixture
  8. Mix till well incorporated
  9. Pour mixture back into the bowl with meringue and, gently fold in meringue by using a spatula
  10. Grease a frying pan and the ring mould with some olive oil to prevent sticking
  11. Place pan over medium-low heat
  12. When the pan is hot, place ring mould on top and pour in your batter all the way up
  13. Put a lid on your pan and let the pancakes cook for 3 minutes
  14. Flip pancakes over with a spatula, place lid back on and continue to cook for another 3 minutes
  15. Turn off the stove and carefully cut off the foil ring moulds when the pancakes are done
  16. 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/