13 hours ago, ccp900 said:Hi all
so I tried making soufflé pancakes and for the life of me I cant seem to get the hang of it.
So I get 1 egg and separate the yolk from the white. I add a little bit of oil and pancake mix to the yolk. I whip the whites and add vinegar to the whites when it becomes foamy. Beat a little more and then add white sugar until stiff peaks. I am sure the whites are stiff and I haven’t over whipped it.
heres where my problem starts. I add 1/3 of the whipped whites to the yolk mixture. So far so good but it’s a bit watery not a real concern yet. I then add the rest of the whipped whites and carefully fold it. Whatever I do and however careful I am the whole thing just becomes soup!! Its supposed to stay airy and whipped that I can pipe it and it would stay put but mine becomes very watery.
would you have some tips for me?
How long after you finish folding do you use it...the video @Margaret Pilgrim posted says that due to lack of sugar it will become runny if you don't use it all at once. Could this be contributing to the problem?
