Finally came up with the right amount of ingredients to make the "Fluffy" Souffle Pancake. The mixed batter would hold up its shape when scooped onto the top of the griddle or hot pan without mold.
My formula makes 2 medium size souffle pancakes with: 1 egg
1 large Egg, separated.
Mix scant 1/4 C flour with 1/2 tsp B Powder, 2 tsp sugar, 3/4 Tbsp milk.
Mix into thick batter. Cover. Set aside.
egg white into froth, add 1 tsp sugar, whip 1 min.
Add 1 more
tsp sugar, increase speed to medium, beat 2 min.
Add last 1 tsp of sugar, beat
at high until stiff peak form.
( The well beaten meringue's Tip should stand up tall. )
Mix 1/3 C into the batter and make the batter light.
Pour the batter into meringue. Fold to mix well.
Make sure to find a Top Hat like cover Lid, so the pancake would not get squashed down.
Over low heat, brush the pan with butter slightly.
pour a moundful of batter about 1/2 C onto the heated pan.
ice-cream scoop with release mechanism will be helpful. )
Cover. Cook for 3 min. over low heat.
The cover helps build up the heat and steam to create a tender crumb.
You have the option to add more batter on the top, then, flip or flip as is.
Turn the pancake over gently. Cover and cook 2 min.
Serve with delicious whip cream.
This is my first try with this formula. I need to do it again to make sure that it will turn out the same the next time. The secret was in the batter. The batter cannot be liquidy. After watching a professional Korean Souffle Pancake maker, the batter or the cake mix is very thick. But the first 1/3 C of the meringue helps it become fluffy. The thick batter help the meringue mixture to hold it's shape during the cooking. That is what I noticed. So, have fun!
I used a BBQ Grill cooking cover.
3-1/2 min for this larger size pancake for one side. Shorter period for the smaller cake - 2 min.
Flip and cook 2-1/2 min more over low heat. 2 min for for the smaller cake.
The texture is moist and soft. Almost resembling Chiffon Cake.