New Mum’s Food Adventures

My first ever soufflé pancakes and they’re gluten free. I found a video on YouTube in my recommendations and I did one thing differently. I kept the egg white that was suggested to discard. I’m not 100% how you could do this vegan but I would assume chickpea water meringue might possibly work. Possibly. But we aren’t vegan. So the only thing I want to do differently is a bit less flour. But these were pretty damned good. I used

• 3 eggs whites
• 3 egg yolks
• 3tablespoons of sugar
• 1/4 teaspoon of vanilla extract. I should have used more as mine was cheap and weak
• 3 and 1/2 tablespoons of milk
• Just slightly under the half cup line in a measuring cup of YesYouCan gluten free plain flour
• 1/2 teaspoon of baking powder

Just a few notes before I begin:

The baking powder is extremely important and cannot be forgotten. Only my last two deflated as it took so long to cook each batch and it was due to the bubbles and baking powder slowly deflating waiting to be cooked. This is best done in a good non stick pan. And low and slow.

Instructions:

Preheat a lightly oiled or lightly buttered non stick pan on a low medium heat. It can’t be to hot but it does need to be hot enough to steam. My oven sucks so it took a long time to preheat the stove and pan.

Seperate the egg whites and yolks into two separate bowls. Make sure there’s no imperfections in the egg whites bowl. In the egg yolk add the half teaspoon of baking powder, 3 and a half tablespoons of milk and vanilla extract to taste and preference as well as the gluten free flour and whisk until well combined with a balloon whisk. It doesn’t take long.

Using an electric beater/mixer, begin to beat the eggs until it starts turning white and slowly add the sugar in about a teaspoon at a time until all of it is added. Beat into a meringue with nice stiff peaks. The video I watched had a softer meringue and theirs turned out great but I felt like I needed the strength as my flour is heavy and dense to work with. Their recipe also discarded one egg white while I kept it.

Once the meringue has been made slowly add the yolk batter. Don’t plop it in. Careful fold the batter with the meringue. It takes some time and if using the same flour as me you might have to lift through the middle and gently drop the mixture in order to break up the batter. This is because of the binders and xanthum gum can make the batter very stiff. Just keep softly working but don’t aim for a super smooth batter. Aim for mixed just enough and fluffy and easy to scoop.

This is the consistency I got. You can see the yellow streaks. The batter was jiggly and bouncy and super fluffy. My first batch was small but I was to nervous. My second batch was fluffier and taller. Scoop carefully into frying pan and add some extra on top. They will deflate a bit so pile it up. Add about a teaspoon of water, put on the lid and cook on low to low medium for 8 minutes at first and check for a light golden brown. If you touch the edges with your spatula and it sticks there’s not enough steam. It should lightly steam the outside so it isn’t sticky and easy to flip. When you flip it, if you did it right, it will be super bouncy and won’t deflate or won’t deflate much. Cook for same amount of time on the other side. When my stove reached the right temp it took 8 minutes each side. But when heating it up mine still wasn’t quite to temp and the first round took 12 minutes one side and then the other but after that it was 8 minutes and 8 minutes. These made quite a few pancakes. About 8 medium pancakes but probably about 12 or so smaller ones.

My toddler got one and loved it while hubby and I are the rest. They were lovely. First round, I did three. But they were so large they deflated a fair amount so the second round I made them smaller and added four in the pan. This is what I should have done. Then I had enough left for two so I did a big one and a smaller one. The smallest yet and though it deflated from sitting on the bench waiting to be cooked, the smaller pancake was the fluffiest and bounciest. And I do think it has a lot to do with the flour. Yes you can is quite dense and heavy. I would love to try this with Well & Good plain flour next.

Below is the video I followed and I am glad I went with my instincts on what might work better for my flour. I am so glad I found this video or I never would have tried! I did not use cream of tartar powder though. I had none.