HERMAN SOUFFLE PANCAKE

Pancakes for breakfast

many of us love it

especially if you can have a splash of maple syrup to go with it!

This pancake is spongy, soft & tall

hence its name

Souffle Pancake

This pancake is naturally yeasted with herman or sourdough
and is shared by

 Melissa Ho Lee cheen

Herman Souffle Pancake

2 egg yolk

10g corn oil

10g milk

20g herman

38g cake flour, sifted

2 egg white

few drops of lemon juice

16g sugar, can be more if you have sweet tooth

1. Beat yolk & oil, add milk & starter. whisk until combined

2. fold in sifted flour until all ingredients incorporated, leave aside

3. use electric mixer, whisk egg white, lemon juice & sugar until stiff peak

4. fold 1/2 meringue into egg yolk mixture until all blended, fold in the remaining

5. preheat a non-stick pan, apply a little oil

6. scoop the batter into the hot pan, cover during cooking

7. flip the pancake over to brown the other side

8. serve plain or with maple syrup & fruits

Note:
Herman can be replaced with the following:
10g milk
5g cake flour