HOW TO MAKE THE BEST KETO SOUFFLE PANCAKE - FLUFFY, JIGGLY & DELICIOUS !
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- Опубліковано 6 вер 2024
- Links to purchase books
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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I experimented with this keto soufflé pancake using coconut flour and finally got it right after many attempts. The problem I faced was that the batter was too runny as compared to those using regular cake flour or wheat flour. So, I added more coconut flour, but it became too dry and dense. Finally, I had to cut down the amount of coconut flour and even though the texture of the batter is runny but using a cooking ring mold solved that. And the most important thing is to achieve that height for a fluffy texture. But flipping the pancake with the cooking ring mold was a huge problem. I messed up big time! Each time I flip it with a wok spatula, the batter got splattered everywhere on the pan. In the end, I resorted to flipping it by gently scooping the ring with pancake using 2 spatulas onto a plate then flip over with the pan (see video) and it worked. So, it may look quite delicate but so worth it when you see the end result - a tall, fluffy, jiggly and delicious keto soufflé pancake!
Now if you do not have a cooking ring mold, you can DIY with a aluminum foil as shown in the video. Even though it does not look as good but if you're not concerned about presentation then it's certainly doable. Of course, I would highly recommend a cooking ring mold as we really want to see the height with the fluffy texture. Now if you want to spread the batter onto the pan like normal pancakes, you could do that, but it just won't taste and look like a soufflé pancake due to its flatness.
The recipe can be viewed and printed at this link;
docs.google.co...
[Total serving = 1 (4" x 2" plain pancake)
NUTRITION INFO PER SERVING
Total carb = 2.8 g
Dietary fiber = 0.8 g
Net carb = 2.0 g
Calories = 425
Total fat = 34.2 g
Protein = 25.5 g
INGREDIENTS
Coconut flour = 16 g / 2 tbsp
Egg yolks = 2 (large)
Egg whites = 3 (large) (cold)
Whipping cream = 20 ml
Coconut oil = 10 ml
Lemon juice = 1 tsp
Vanilla extract or essence = 1/2 tsp
Erythritol = 30 g (OR any keto sweetener)
Note:
1. This recipe makes 1 piece of 4" x 2" cooking ring mold so you can adjust accordingly.
2. As the batter is quite runny, it's highly recommended to use a ring mold which also provides the height that we are looking for.
DIRECTIONS
1. Prepare a 4" x 2" cooking ring mold lined with parchment paper. As an option, you can butter the parchment paper so that it peels off more easily for a smoother look. If you do not have a cooking ring mold, you can use aluminum foil to make one with 1" height and about 2.5-to-3-inch diameter. Do not make it too big as it is quite fragile.
2. In a bowl, add the egg yolks, whipping cream, coconut oil and vanilla extract. Whisk until well combined.
3. Sieve the coconut flour into the egg mixture and mix until well combined. The texture may look coarse but it's fine as it will be smoothened later with the meringue. Set aside.
3. In a separate bowl, add the cold egg whites, lemon juice (helps to stabilize the meringue) and beat with a handheld mixer until stiff peaks (about 3 to 5 mins). Add the erythritol gradually while beating the egg whites.
4. Add half the meringue into the egg mixture and whisk until smooth.
5. Gently fold in the balance of meringue into the egg mixture until well combined.
6. Heat up a nonstick pan at low heat and brush a little oil evenly on the pan.
7. Place the cooking ring mold on the pan and scoop the batter into the ring until 3/4 full.
8. Drizzle 1 tbsp. of water onto the pan then cover and cook for 4 to 5 mins until the bottom is nicely browned.
9. Gently flip over the pancake by scooping it with the cooking ring mold onto a plate. Then flip over with the pan gently. This is the best method as the batter is quite runny. Drizzle with 1 tbsp. of water, cover and cook for another 3 to 4 mins. The pancake is done when it feels a bit firm at the sides. Do not overcook it as it will be too dry and dense.
10. Remove ring and parchment paper.
11. Serve immediately with your favorite toppings.
I just made this recipe and made zero modifications and they came out perfect!!! It was really fool proof in my opinion! I used the aluminum mold rings and held it together with a paper clip instead of staples and then added the parchment paper inside :) I saw some folks say it leaks but if you press down a little on the foil so that it is flesh with the pan, it won’t leak. And hold it down with your hands when pouring the batter in until it firms just a bit (only a few seconds). Should prevent leaking :)! Love this recipe and will incorporate other flavors like Ube!!! Thank you for sharing this with us!
That's really awesome ! Thanks for your feedback and helpful tips❤
How did it fare? Was it good?
Out of this world! Amazing
It proves that life is too short to eat bad food
Thanks dear! Will try soon
Just in time for Mother’s Day.
And when mama’s happy, the whole house is happy! 🥞🍮🤗
Happy Mother’s Day, Elsie!!
🥰🌸🌻🌷
Hahaha...you're so right Bill ! Thanks😘
Please see description box (click down arrow on right hand side) for full written recipe, link to print recipe, nutrition info and other relevant information. Thank You !
Thank you so much
Nice nice nice
I was going to ask you since you did a Japanese Cheesecake, if you could please do a recipe for Japanese pancakes! Yay!
Well.... I just cooked this. I did have a few issues, like... it’s vitally important that the baking paper isn’t higher than the mould, so that when you flip it over, it won’t crumble under the pan 🤦🏻♀️.... it’s also important to WATCH how to do the flip over, I ended up putting the pancake back in the pan the same way it came out 😂😂😂, but I got there in the end. I didn’t have cream, so I used 1 tablespoon greek yoghurt instead and it worked great. 👍🏻. It smelled eggy, like an omelet, but it didn’t taste eggy. It did taste a little gritty from the coconut flour, so next time I will blend my coconut flour into a fine powder first. Other than that (and the absolute mound of washing up from all my mistakes 🤣), this was delicious and filling. Will definitely cook again. 😘
It does take some practice especially with delicate soufflé recipes. Thanks for your feedback and sharings❤
Another coconut flour recipe to enjoy, TFS!
Very clever technique. Nice job!
It’s really working recipe! We made the rings from half of can 😂 first in my long cooking experience I’d make nice yummy pancakes without fat or oil for frying ❤ thks you for sharing 🤗
That's awesome! Thanks so much for your feedback ❤️
Looks amazing, I will have my personal cook make this for me every morning as soon as I win the lottery!
🤣👍🏻
Thank you soo much
Thank you for this recipe! Could you create a keto empanada recipe without mozarella cheeze or cream cheese? most of the recipe i find are so cheezy!
Delicious recipes look so elegant dessert
Oooh I’m excited to try
Yummy... Thank you so much for sharing!
Thanks so much for recipe. neutrino was a bonus. 👍🏼
yummy 😋
They look amazing!!
Excellent recipe as all you do thank you so much!!😋😊
Soufflazing 🍓❤️🍓
Looks so yummy! Can’t wait to try this! Thank you!
sounds yummy 😍
Oh my goodness looks yummy gonna try this for sure
How were they
Thank you for sharing.
so yummy
I like it . Thanks
Thank you very good recepi God bless you l love 👼🎄🙏😋😋😋
You are soooooo clever, thank you
This looks so incredible!!
Omg, I see you everywhere in Keto recipe videos
Thank you, this is a great way to start a new day....
That's awesome! Thank you
Ingenius!
Wow
Think I will bake them in ramekin dishes. When you cover the frying pan, it's like a dutch oven, rt?...🤔
Thanks for sharing...❤💖💝
Sorry not sure what you mean. I just used a cover from my rice cooker as it fits the pan.
@@lowcarbrecipeideas she might be asking if she can bake in oven, in the ramekins. I was thinking the same
@@lowcarbrecipeideas btw...this looks amazing:))
Mine looked nothing like yours. I had barely enough batter for one. It was so runny that after the flip, trying to move it back to the pan, it just got destroyed. I don't know which recipe you were following. I feel like it wasn't the same I did.
Appreciate the no-ring method! Would coconut cream also work in place of the whipping cream?
Yes you can do that
Can I use butter instead of coconut oil thanks for the recipe
Yes you can
Looks absolutely amazing! Is it very eggy tasting?
Quite as souffles are mainly made of eggs and egg whites. But if you serve it with sugar free maple syrup it doesn't taste so eggy.
@@lowcarbrecipeideas Thank you for the response! I'll have to try it out 😊
Yes. Souffle is made of eggs.
Wow!
If i used almond flour what should be the measurement of all the ingredients? Thanks in advance for your reply 😊
Frankly I have not tried with almond flour but based on my calculations, you can try to use 60 g of almond flour with other ingredients remaining the same.
Hi, this is amazing. I will definitely try it. I just want to ask if maybe we can use oven? If yes, what is the temp and mins? Thank you in advance.
I have not tried using the oven but I think its doable. You can try using a lower heat at 320F or 160C or even less. If you do try, please let me know how it turns out thanks.
@@lowcarbrecipeideas Alright. I'll try it. Thank you!
Hi! I was wondering about the calorie and fat counts listed. One pancake has 413 calories? And only 3.4 grams of fat? Thanks for clarifying these numbers if possible. But looks so good. I may try to do this in the oven?
Actually the most important is the net carb at 2.8 g it's very low in carbs . And this serving is quite big.
lowcarbrecipeideas thank you for responding, but my point was asking if the decimal point on the fat grams was maybe off? The macros didn’t seem to add up to that calorie amount. 👍🏼
So sorry, you're right ! I have amended the numbers. The decimal point was wrongly inserted for the total fat content. Thanks for highlighting 😊
Thank you !!
Can l change the creamos for yogurt?
Yes you can
@@lowcarbrecipeideas thanks for answering!!
You 're very kind !!🙂
Unfortunately, I am not a fan of coconut flour (the flavour puts me off) so I wondered if you are working on a almond flour variation? 😊
Let me try it out first with almond flour and if successful i will share here
I made pancake soufflé with a recipe on UA-cam that used one egg. I subbed the flour with fine blanched almond flour and they came out perfect. Also, I used monk fruit instead for the sweetener. In my humble opinion it tastes way better than erythritol and also has no effect on blood sugar. The UA-camr I saw didn’t use rings. She just made a very stiff meringue and very gently folded it in. Allowed her to use an ice cream scooper.
Great video
Can I use almond flour instead of coconut flour
Yes you can try 60 g of almond flour
Could you put in water bath in oven??
Yes i think you can do that. Please let me know how it turns out thanks
Can we use this batter to make regular pancakes
Yes i mentioned at the description box that you could do this but the result will be different as in you wont feel the fluffiness so much without the height but nevertheless it will still be good
Can we do it over?? What's the mode and temperature?
Hello. Just one problem...the runny batter runs below the foil ring onto the pan😔...any suggestion?
Oops.. yes unfortunately if the pan is not flat it does happen. It's better to use pancake pan that is flat.
1.3 Tbsp. = 4 tsp. ow does one measure 3/10 of a Tablespoon? I was able to find that quantity in the printed recipe since you list only the metric values in your videos.
May I know which ingredient are you referring to?
Just wondering 🤔have you tried finishing in the oven rather than flipping?
I did not but you can certainly do that
Mine just deflate and turns flat as soon as I lift the lid to flip them. What am I doing wrong? Please help
Are you using double acting baking powder?
@@lowcarbrecipeideas I have not used baking powder
Video is a bit slow but looks amazing
Was the coconut flour is fine ground like powder ?
Yes its in powder form
Very nice but tedious to make.
What u say heat pan at low heat do you mean the lowest heat there is or a specific number?
Hmmm.. for most Asian countries, our stove comes with low, medium and high heat so I used the low heat. So if your stove is different just estimate a low heat as the pancake is high we do not want the bottom and top to burn before the middle is cooked. Hope this helps
lowcarbrecipeideas yes it will thank you 😊
Instead of whipping cream, what can you replace it with?
Coconut cream
Hi I tried this method exactly but the pancake did not end up being cooked all the way :( I tried cooking for longer than it was just burnt and overcooked tasting. Any tips?
Did you use low fire and put a little bit of water to provide the steam? With the covered steaming effect, it should not get burnt so easily.
We can make without any sweet
Yes you can omit the sweetener
I was strangely a noted with the little spoon, get a bigger spoon.
I am strangely annoyed with your typos; get better grammar.
(Or a better personality...)
Can I have it now?
are those fruit garnishes keto too?
Yes berries have the lowest carb content. Of course, you'll have to fit into your macros
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