It’s snowing here in Stars Hollow South, started a couple of hours ago. It’s cold – 25°F – and no wind, so the flakes are fine, light, making very fluffy snow that is sticking to everything but shouldn’t be too heavy to shovel. The forecast here is 5 – 6 inches at the most. Our plow guy hasn’t started yet but he was around with the salt truck to keep out hilly streets navigable. Did the grocery wars yesterday, so I can sit and watch while sipping my hot mocha coffee, not watching the news. How good is that?

I feel bad for those folks down in Texas but they voted these incompetents into office. This is what happens when there is no investment in infrastructure and the grifters line their pockets. I bet there is heat in the governor’s mansion. They need to remember that at the ballot box next election.

Anyway, I found this neat recipe while I was perusing for something to make my home bound family for a quick breakfast or dessert. I tried it this morning and they liked it. Huzzah! I have a gas stove and I cook on an electric stove at the Stars Hollow North Lake house. I know that 4/9 is just below medium on a gas stove. I made these in three separate batches – I know – that’s a lot of work but I wasn’t sure how they would turn out if I doubled or tripled the recipe. I’ll try it and let you know how that works out.

Souffle Pancake With One Egg
Recipe is below the fold

TMC for ek hornbeck

The One Egg Souffle Pancake Recipe (2 small pancakes or 1 big pancake)

1 large egg (room temperature)
2 tbsp plain flour / all purpose flour
1 tbsp milk
1.5 tbsp sugar
1/2 tsp vanilla extract
3 – 4 drops of lemon juice / vinegar (for egg stabilization – omittable)

– This recipe doesn’t call for baking powder.

***the time and heat level to cook the souffle pancakes (base on my electric stove, please adjust accordingly)

*** My stove has 9 heat levels, so 4/9 level means I use level 4

– Pre heat the pan at 4/9 level for 1 minute, grease the pan

– Scoop 2/3 of the batter into 2 pancakes

– Add 2 tsp (room temperature) water, cover and cook 2 minutes

– After 2 mins, scoop the rest of the batter into 2 pancakes (adding the batter into 2 batches prevents the pancakes spreading too much so they can be higher)

*** Reduce the heat to 3/9, add 1 tsp water, cover and cook 5 minutes

– Flip the pancakes, the pancake’s bottoms should be strong enough to flip easily now

– Cover and cook for extra 5 mins, let them sit inside the pan for 1 minute

– Serve them hot with fruit, butter and powdered sugar / syrup

For the one big pancake: Cook at 3/9 heat level for 7 minutes than flip and cook for extra 6 minutes

Caution: each stove works differently, adjust accordingly !

It is more difficult to make 1 big fat pancake than 2 smaller pancakes because you need the cake ring and teflon paper (baking paper). Also, the bigger pancake requires slightly lower heat and slightly longer cooking time (total 13 – 14 minutes compared with 12 minutes for smaller pancakes).

*** Popular problems ***

1. Whisk the egg white incorrectly (too soft).
Suggested solution: Please check my whipped egg white (the meringue) in the video and see how it looks like when I stop whisking.

2. Over mix when combining egg yolk and egg white mixtures (deflate all the bubbles inside the batter so the batter turns watery).

Suggested solution: Please mix the batter using a flat spatula, do not use a whisk to mix. And fold the batter like the motions in the video (look like I knead the batter with the spatula), please do it gently.

3. The pancakes rise well inside the pan and deflate after baking. The reason is incorrect heat level or timing.

Suggested solution: do not open the lid too often during cooking, lower the heat and cook longer. But I think the heat level and timing in my video is low and long enough through multiple tests I did.