Containment Cooking : Citrus Soufflé Pancakes

an easy but classy recipe ton make with what you have at home

https://www.cutoutandkeep.net/projects/containment-cooking-citrus-souffle-pancakes • Posted by campaspe

This is an original pancake recipe for a nice diner despite confinement.

You will need

250 g Flour for the pancake batter 4 Eggs for the pancake batter Sugar for the pancake batter ½ l Cold Milk for the pancake batter 50 g Butter for the pancake batter 1 pinch Salt for the pancake batter 1 tbsp Cooking Oil for the pancake batter 50 g Flour for the cream 4 Egg Yolks for the cream 100 g Sugar for the cream ½ l Milk for the cream 50 g Butter for the cream 100 g Sugar For the meringue 4 Egg Whites For the meringue 4 tbsp Water For the meringue

Project Budget

Time

Difficulty

Description

This is an original pancake recipe for a nice diner despite confinement.

Instructions

1. Prepare the pancake batter: Mix sugar, salt and flour then dig a well in it and add the eggs one by one, beating between each egg and adding the milk as you go, to obtain a lump-free dough. Let the dough rest for at least ½ hour. Then cook the pancakes in an oiled pan.

2. Make the cream: Beat the yolks and sugar until the mixture whitens, then add the flour. Boil the milk and pour it over the preparation. Mix well and pour everything back into the pan. Boil again for 2 minutes. Mix the lemon juice, then the melted butter. Let cool.

3. Make the Italian meringue: Cook the water with the sugar until you get a small ball syrup (120 °). Beat the egg whites, and gently pour the syrup over them without ceasing to beat. Gently mix the cream and the Italian meringue immediately.