Hello everyone, welcome back to "Amanda Tastes"
I haven’t been making breakfast for everyone for a long time
So today, I will show you all a quick and easy breakfast
Before that, let me introduce to you this jasmine strawberry jam that I have recently developed
which I like very much
It’s completely different from the store-bought strawberry jam
It contains whole jasmine flowers
and it's not overly sweet nor cloying
thus very suitable for breakfast
For breakfast, I like the recently sought-after
airy, fluffy souffle pancakes
It’s actually a lot easier to make than you think
So I will challenge myself to attempt
to serve the pancakes in fifteen minutes
Alright first, let’s divide the eggs
Separate the egg white into this big bowl
Place the yolks into another bowl
Then we will now whisk the egg whites
Under normal circumstances, the egg whites are usually whisked last
but because the recipe calls for a fast hand
the egg whites can be whisked first
Add all the sugar at once
Beat the egg white until they form stiff peaks
and set it aside
After that, prepare the batter using the egg yolks
This is yogurt, please choose a more viscous consistency yogurt
Pour directly into the egg yolks
Add a little bit of salt
and roughly two drops of vanilla extract
Reuse the same whisk and it's alright to not wash off the egg whites
Beat the batter
Sift in low-gluten flour
2 grams of baking powder is sufficient
Sift the dry ingredients
Use the mixer machine at low speed to mix the batter
until there are no clumps of dry ingredients
Do not over-mix
Mix the batter thoroughly with a spatula
Now add one-third of the egg whites into the mixture
The steps are similar as to making chiffon cake
Fold one-third of the whisked egg whites into the egg yolk batter first
and then pour the egg yolk batter back into the remaining bowl of whisked egg whites
Fold the batter
The texture of this batter is very similar to that of a chiffon cake
Now the batter is completed
and shows a very thick and viscous consistency
We can now start to fry the pancakes
Prepare a frying pan with a lid
Heat it with medium heat
Melt a small piece of butter in the pan
Then prepare an ice cream scoop
This way, you can control the amount of the batter better
After the butter has melted
turn to the lowest flame
Use this ice cream scoop to ladle in a spoonful of batter into the pan
Add another half scoop of batter onto the surface
This will increase its height
The measurement I gave
can probably yield four to five small pancakes
Add a little water into the pot
to ensure even heating
Cover the lid immediately
After about two minutes of frying, flip the pancakes
It's almost time to flip the pancakes
Be exceptionally careful when flipping the pancakes
as it is very fragile now
Flip the pancakes gently
and be careful not to affect its fluffiness
Cover the lid and continue frying them under low heat
for almost half a minute to one minute
until it is fully cooked on both sides
Turn off the stove
and let it cook for a few more seconds
Remove the pancakes from the pan
Time consumed: 9 minutes 52 seconds
Alright, we've completed today's fluffy and airy souffle pancakes
It is very simple
just like what we mentioned, completing it within 10 minutes
It is a good choice for breakfast or tea time
The pancakes can be served with a large spoonful of yogurt
followed by a spoonful of jasmine strawberry jam
Thus it will be sweet and sour
with the fragrance of strawberries and the scent of jasmine
it will not be cloying one's palate
Together with the milky and egg riched fluffy pancake
the pairing is absolutely inviting
That’s it for today
Hope that you all will like it