souffle pancake

12 tbsp plain flour
1 tbsp milk

Pre heat the pan at 4/9 level for 1 minute, grease the pan. Scoop 2/3 of the batter into 2 pancakes . Add 2 tsp (room temperature) water, cover and cook 2 minutes. After 2 mins, scoop the rest of the batter into 2 pancakes (adding the batter into 2 batches prevents the pancakes spreading too much so they can be higher)

Reduce the heat to 3/9, add 1 tsp water, cover and cook 5 minutes. Flip the pancakes, the pancake’s bottoms should be strong enough to flip easily now. Cover and cook for extra 5 mins, let them sit inside the pan for 1 minute. Serve them hot with fruit, butter and powdered sugar / syrup

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