Strawberry Souffle Pancake Recipe

Name: Strawberry Souffle Pancake
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 2
Cuisine: Korean
Ingredients: 100g Strawberry; 60g Sugar; 20g Oligosaccharide; 20g Cream cheese; 10g Unsalted butter; 20g Milk; 20g Egg yolk; 5g Sugar; 2g Vanilla extract; 30g Cake flour; 1g Baking powder; Meringue (80g egg white + 25g sugar); Strawberry Tapioca Pearl; 70g Soft whipped cream (+7g sugar)

Cooking TreePublished: 2023-01-17 Updated: 2023-01-1501.6K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Strawberry Souffle Pancake.

I made moist soufflé pancakes by adding chewy strawberry tapioca pearls to fragrant strawberry syrup.
I did not boil the strawberries but chopped them fresh to make the syrup, and the strawberry flavor is much fresher and stronger, so I think it’s more delicious~^^

I thought it would go well with strawberry pearl, so I bought a drink from Gongcha and used the pearl separately.
I couldn’t put down my fork because the combination of the fluffy soufflé cake, strawberries, and thinly whipped cream was so good~

hahaha Because of the color of the strawberry, the visual is pretty and the strawberry syrup soaks into the cake and you can eat it softly~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Strawberry Souffle Pancake

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Rating: 4.0/5
( 54 voted )

Serves: 2 Prep Time: 45 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Strawberry

60g Sugar

20g Oligosaccharide

20g Cream cheese

10g Unsalted butter

20g Milk

20g Egg yolk

5g Sugar

2g Vanilla extract

30g Cake flour

1g Baking powder

Meringue (80g egg white + 25g sugar)

Strawberry Tapioca Pearl

70g Soft whipped cream (+7g sugar)

Instructions

Remove the moisture from the strawberries, cut them into small pieces, add sugar and oligosaccharide, and mix to make strawberry syrup.

Melt the cream cheese, unsalted butter and milk in the microwave for about 30 seconds.

Mix egg yolk and sugar until white, add vanilla extract and mix, then add (2) and mix.

Sift the soft flour and baking powder and mix, then add the meringue in 3 batches and mix.

Put the pan on low heat, apply butter, put the mold on top, and grease the mold with butter.

Pour the dough into the mold, cover with a lid and cook for 10 minutes, then turn over and bake for another 10 minutes. Remove from the mold and cool.

Put the pancakes in a bowl and finish with strawberry syrup, lightly whipped cream, and strawberry tapioca pearls.

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