14,300 views since Nov 26, 2023

The One Egg Souffle Pancake Recipe (2 small pancakes or 1 big pancake)
1 large egg (room temperature)
2 tbsp plain flour / all purpose flour
1 tbsp milk
1.5 tbsp sugar
1/2 tsp vanilla extract
3 - 4 drops of lemon juice / vinegar (for egg stabilization - omittable)
- This recipe doesn't call for baking powder.

Teflon baking sheet (amazon affiliate) : https://amzn.to/2XcFAcm
Apron ( Amazon UK Merch) : https://amzn.to/2GzKnyt
My baking and camera equipments: https://www.amazon.com/shop/thythan

***the time and heat level to cook the souffle pancakes (base on my electric stove, please adjust accordingly)

*** My stove has 9 heat levels, so 4/9 level means I use level 4

- 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

For the one big pancake: Cook at 3/9 heat level for 7 minutes than flip and cook for extra 6 minutes

Caution: each stove works differently, adjust accordingly !

It is more difficult to make 1 big fat pancake than 2 smaller pancakes because you need the cake ring and teflon paper (baking paper). Also, the bigger pancake requires slightly lower heat and slightly longer cooking time (total 13 - 14 minutes compared with 12 minutes for smaller pancakes).

** Popular problems **
1. Whisk the egg white incorrectly (too soft).
Suggested solution: Please check my whipped egg white (the meringue) in the video and see how it looks like when I stop whisking.

2. Over mix when combining egg yolk and egg white mixtures (deflate all the bubbles inside the batter so the batter turns watery).

Suggested solution: Please mix the batter using a flat spatula, do not use a whisk to mix. And fold the batter like the motions in the video (look like I knead the batter with the spatula), please do it gently.

3. The pancakes rise well inside the pan and deflate after baking. The reason is incorrect heat level or timing.

Suggested solution: do not open the lid too often during cooking, lower the heat and cook longer. But I think the heat level and timing in my video is low and long enogh through multiple tests I did.

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Thanks for watching and good luck in the kitchen!