IssaGrill (Nadine) makes LIGHTER-THAN-AIR PANCAKES (Custard Chai Souffle Pancakes) in real life!
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IssaGrill's Lighter-Than-Air Pancakes
Custard:
- 2 egg yolks
- 1 Tablespoon sugar
- 1 teaspoon corn flour
- 1 teaspoon vanilla
Chai soufflé pancakes:
- 2 egg yolk
- 1 1/2 Tablespoon sugar
- 2 Tablespoon steeped chai (chai tea + 4 Tablespoons milk ratio)
- 1 Tablespoon oil (I used olive oil)
- 3 Tablespoon ap flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of salt
Meringue (to fold into batter above)
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 Tablespoon sugar
Toppings:
- Whipped cream
- Mint leaf
- Cute raspberry
- Shield - made with chocolate melts put in piping bag and draw it out
- Chocolate zigzags - melt chocolate and add milk to your desired consistency
- Sprinkles
Directions:
Custard
1. Whisk egg yolks and sugar together until fully incorporated. Then whisk in corn flour until the batter is smooth.
2. Bring milk to boil on medium high heat in a pot while constantly stirring (essential to prevent lumps). Then add 1/2 cup of hot milk to the yolk mixture. Whisk fast, then add the yolk + 1/2 cup of hot milk back into the rest of the hot milk in the pot.
3. Constantly stir in medium heat until you get a thick consistency. Dip a spoon in the mixture and run your finger through the custard, if the custard stays divided then it's done. Transfer to a container. Essentially this will also thicken more once it has cooled.
Chai soufflé pancakes
1. Whisk egg yolks and sugar together until fully incorporated. Add your steeped chai (2 Tablespoons) until incorporated. Add oil until incorporated. Sift your flour and baking powder into the mixture and mix until fully incorporated and smooth. Don't leave any lumps. Add vanilla and salt, then mix.
2. In a separate bowl add egg whites and cream of tartar (helps stiffen meringue). Whisk with an electric mixer with a balloon whisk attachment on low until frothy/bubbly. Add sugar, then mix on medium until stiff peaks form.
3. Add 1/3 of the egg white mixture into the egg yolk mixture, mix by doing a side-to-side motion and circular motions on the perimeter of the bowl. Do not mix vigorously! Do this until incorporated. Do the same thing with the next 1/3 of the egg mixture. For the last 1/3 egg white mixture, do circular motions on the perimeter of the bowl until the mixture is of the same color throughout. The less mixing you do the fluffier your pancakes, but be sure to incorporate the mix because uneven egg whites in pancakes leads to uneven rise, you'll have a Leaning Tower of Pisa Pancake.
4. Heat your pan and drop a teaspoon of water, if it turns white and sizzles a little (not fully evaporating this means this is too hot) then it is ready.
5. Leave the heat on the pan at 3.5/10, oil tall cookie cutters, and drop your batter carefully in the cookie cutters filling it 90% of the way. It will rise so you don't want it to topple over.
6. Drop 2 teaspoons of water in the pan, do not let it hit your pancakes as it will make them stick to the pan. Cover with a lid for 8 minutes.
7. Flip your pancakes when browned at the bottom and it feels sturdy enough to do so. With a pair of tongs and a spatula carefully flip it over. You should not have to rush this process, if you feel like you are rushing because it might spill over then it is not ready to flip.
8. Drop 2 teaspoons of water in the pan, do not let it hit your pancakes as it will make them stick to the pan. Cover with a lid for 8 minutes.
9. Remove from the pan once cooked, if stuck to the cookie cutter run your knife through the edges carefully. Decorate and enjoy :')
Must be noted that cooking on non-stick pans are very recommended, I tried cooking this on stainless steel clad pans but stainless steel is only non-stick on high heat therefore it will not work even with the initial season.
Whew Thank you for getting through all of that!