Souffle Pancake - Bánh rán bồng bềnh

By Helen Le Published: March 18, 2021

  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

  • Yield: 1 Servings

Who doesn't love the light, soft and super fluffy souffle pancake but it could be a bit challenging to make if you don't get the right recipe. After many try and failure, I finally succeeded with this recipe. Let's try!

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Ingredients
Instructions
  • Sift flour and baking powder to one medium-sized bowl.
  • Separate the eggs, keep the whites to one empty bowl and add the yolks to the flour bowl.
  • Add condensed milk to the flour bowl and whisk till just combined. Do not over-mix.
  • Use a hand-mixer to beat the egg whites at medium speed, gradually add sugar and beat till hard peak formed.
  • Transfer 1/3 the whipped whites into the yolk and mix vigorously well, then add 1/3 of the whites and fold in gently with a whisk to avoid breaking air bubbles, that is to run the whisk around the edges of the bowl and lift up in the middle. Now add the remaining egg whites and fold lightly until mixture is just homogenous. Do not overmix.
  • Heat the pan on the lowest heat, grease the base with some butter, then use a paper towel to wipe it off. Start pouring 1 small spoon of cake batter for each pancake. After the third ladle for the third pancake, the first one will dry up slightly on the surface, add 1 spoon of the batter on top each pancake, cover the lid and steam for exactly 3 minutes. Then open the lid and add 1 more spoon of the batter on top each cake. . Put 1 tsp water in the empty space of the pan. Cover the lid and fry for 3 more minutes. When the cakes turn golden from the underside, flip the cakes over with a spatula. Add 1-2 tbsp of water into the empty area of the pan and then cover the lid and fry for another 3-4 minutes.
  • Place the cakes on the plate and serve with fruit and drizzle condensed milk or syrup over them.