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Souffléed pancake batter
Preparation info
- Yield: Approximately 60 ounces ,
12
servings, approximately 5 ounces each - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- Separate the eggs.
- Place the whites in one small bowl and the yolks into a large bowl.
- Add the milk and half of the granulated sugar to the yolks and mix until blended, without aerating.
- Add the vanilla and the citrus zests and mix to combine.
- Sift the flour, baking powder, and salt into a bowl.
- Add the liquids gradually to