If you’re a resident of Cardiff, you may have noticed the enormous lines outside the dessert cafe Fluffy Fluffy, which has become an internet sensation.
They offer souffle pancakes and other sweet treats, but I’ve yet to venture in due to the constant queues I observe each time I pass by, prompting me to try my hand at something similar at home.
I’m a sucker for a culinary trend, and was quick to jump on the banana bread craze during lockdown, not to mention developing a fixation with Dalgona coffee, another 2020 TikTok staple. Therefore, giving souffle pancakes a whirl seemed like an absolute must.
I decided to give Curiously’s recipe a go, reasoning that a five-ingredient recipe couldn’t be too challenging. While I doubt I’ll be receiving any accolades for the end result, it was enjoyable to experiment, and I’d recommend giving it a shot if you’re eager to gain confidence with quirky and exciting recipes, reports Wales Online.
The process began rather disastrously but gradually improved. I cracked two eggs into separate bowls and attempted to divide the yolk from the egg white using a tablespoon.
This, I discovered, may not have been my wisest decision. I realise now that this is why we have Google, which I will certainly be making use of in the future.
Despite the egg white containing traces of yolk, I pressed on with the recipe, incorporating milk, flour and 12 teaspoon of baking powder into the yolk bowl, and sugar into the other bowl (which wasn’t entirely devoid of yolk).
The outcome of my initial attempt, depicted below, is something I’d rather not discuss. It resembles a science experiment gone awry.
I’m clueless as to what went wrong, and frankly, I have no desire to find out.
Undeterred, I grudgingly added some more flour to the mix before proceeding with the next batch, all the while trying to keep the first disastrous attempt out of sight. The result wasn’t terrible, but it didn’t rise and essentially resembled a slightly misshapen regular pancake.
To console myself, I dusted it with some crushed Biscoff and moved on.
Fortunately, the third attempt proved to be the charm. The batter rose nicely and although the texture wasn’t the soft, gooey consistency that souffle pancakes are known for, it wasn’t unpalatable.
I garnished it with some yoghurt and a strawberry, because a touch of presentation can work wonders, and polished off the whole thing, so I’m declaring this a victory.
If these culinary masterpieces have inspired you, here’s how to try your hand at making them.
Here’s what you’ll need:
Two eggs
25g sugar
20ml milk
30g flour
1/3 teaspoons of baking powder
Expert advice: When preparing them, drizzle a bit of oil into the pan, then add a splash of water to check the temperature. Once it’s hot enough, ladle your dense pancake mixture onto the pan and cover with a lid.
Let it cook completely, and there you have it – souffle pancakes.
