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Robert Wemischner
Souffléed pancake batter
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Preparation info
Yield: Approximately 60 ounces ,
12
servings, approximately 5 ounces each
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
Baker’s percentages
Americas
United States
Dessert
Vegetarian
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