HOW TO MAKE THE BEST KETO SOUFFLE PANCAKE - FLUFFY, JIGGLY & DELICIOUS !

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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;

https://www.lowcarbrecipeideasofficia...

[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.