Soufflé Pancake

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  • 10 g CAP BINTANG Custard Powder
  • 30 g All-purpose flour
  • 120 g Milk
  • 58 g Egg white
  • 40 g Sugar
  • 15 g Oil
  • 1 tsp Vinegar

Cooking Method

  • In a small bowl, mix together the custard powder with 20ml of milk to form a liquid custard mixture.
  • Bring to boil 100ml of water and slowly thicken it with the custard powder solution.
  • Tamper the custard solution with 5 g of oil, mix well.
  • Mix in half of all purpose flour until a batter is achieved.
  • In a separate bowl, whisk together the egg white 58 g , half of sugar 20 g and a teaspoon of vinegar. Once frothed, add the remaining sugar and whisk until medium peaked.
  • Once a medium peak is achieved, fold in the 1/3 of the meringue into the batter.
  • Mix half of the all-purpose flour into the batter and whisk well.
  • Add in the other 1/3 of meringue and fold until a smooth batter is achieve.
  • Add in the remaining all-purpose flour and whisk until a smooth batter is achieved.
  • Fold the rest of the meringue in and pour the batter into a piping bag.
  • Heat up a non-stick pan with low flame. Pipe the batter onto the pan and let it cook for about 3 minutes.
  • Cook the other side for another 3 minutes. Remove it onto a plate and serve.