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Fluffy Biscuit Clouds from the Pan with Raspberry Heart - photo 1
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Fluffy Biscuit Clouds from the Pan with Raspberry Heart

Desserts Breakfasts For Kids 45 min Medium 13 wyświetleń ~17.17 PLN - (0)
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Description

Here’s a recipe that combines the lightness of Japanese soufflé pancakes with the nostalgic taste of homemade sponge cake. These extraordinary pancakes, which I call 'clouds', are incredibly fluffy, delicate, and literally melt in your mouth. Their secret lies in the carefully whipped egg whites and the gentle frying process under a lid, which allows them to rise to impressive sizes. Hidden in the center of each cloud is a sweet and sour 'heart' of raspberry jam, which provides the perfect contrast to the subtle sweetness of the batter. This dish is not only delicious but also spectacular. It’s perfect for a special, lazy breakfast, an elegant afternoon tea, or as a dessert that will delight both children and adults. Serve them dusted with powdered sugar, alongside fresh fruit and a dollop of thick yogurt.

Składniki (12)

Servings:
4
  • Eggs 3 szt.
  • Mąka pszenna tortowa typ 450 60 g
  • Cukier drobny do wypieków 3.3 łyżki
  • Milk 3.2% 45 ml
  • Rapeseed oil 15 g
  • Baking powder 3 g
  • Vanilla extract 5 g
  • Raspberry jam 60 g
  • Cooking oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar for dusting 10 g
  • Świeże maliny do dekoracji 125 g
💰 Szacowany koszt dania: ~17.17 PLN (4.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of sponge cake

1

Start by preparing the dry ingredients. In a medium-sized bowl, place a fine sieve. Pour the all-purpose flour and baking powder into it. Sift the ingredients directly into the bowl, gently tapping the side of the sieve. This step is very important as it aerates the flour and removes any lumps, contributing to the lightness of the final product.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder
Use a fine mesh sieve. If you don't have one, you can vigorously mix the flour with the baking powder using a whisk for about 30 seconds to combine and aerate them well.
2

Now the most important moment: separating the yolks from the whites. Prepare two clean and perfectly dry bowls – one large, the other smaller. Gently tap the egg against the edge of the smaller bowl to crack the shell. Carefully, over the bowl, break the shell into two halves. Transfer the yolk from one half of the shell to the other, allowing the white to flow into the bowl below. Place the clean yolk into the second, empty bowl. Repeat with the remaining eggs. Be careful not to let any yolk get into the whites, as this will prevent them from whipping properly.

Ingredients: Eggs
The most common mistake is contaminating the egg whites with fat (from the yolk or a dirty bowl). To avoid disaster, separate each egg over a small bowl, and only pour the clean egg white into a large bowl. This way, if one yolk breaks, you won't ruin the entire batch of egg whites.
3

In a bowl with the egg yolks, add milk, canola oil, vanilla extract, and about one third of the prepared sugar (about 1 tablespoon). Using a whisk, vigorously mix everything for about a minute until the ingredients are combined and the mixture becomes uniform and slightly lighter in color.

Ingredients: Milk 3.2%, Rapeseed oil, Vanilla extract, Cukier drobny do wypieków
Use a manual whisk. You don't need a mixer here. It's important that all liquid ingredients (milk, oil) are at room temperature, which will prevent the batter from separating.
4

Add the sifted flour with baking powder to the egg yolk mixture. Using a whisk again, mix everything just until the ingredients are combined. Do this gently and briefly to avoid developing gluten in the flour. The batter should be smooth, without lumps, but do not mix it for too long. Set the bowl aside.

Mix just enough to ensure there is no visible dry flour. Overmixing will make the pancakes tough and rubbery, rather than fluffy.
5

In a large, perfectly clean bowl with egg whites, add a pinch of salt. Start beating the egg whites with a mixer on medium speed. When the egg whites begin to froth and turn white (after about 1-2 minutes), gradually add the remaining sugar, one tablespoon at a time, without stopping the mixing. After adding all the sugar, increase the mixer speed to maximum and beat for another 3-4 minutes. The meringue is ready when it becomes very thick, glossy, and when the mixer beaters are removed, stiff peaks form on them (known as 'stiff peaks').

Ingredients: Salt, Cukier drobny do wypieków
Use a hand mixer or stand mixer with a whisk attachment. The key to success is gradually adding the sugar – this dissolves it and stabilizes the foam. If you turn the bowl upside down, properly whipped foam should not fall out.
6

Now for the most delicate part of the operation: combining the meringue with the yolk mixture. Add one large spoonful of whipped egg whites to the yolk mixture and vigorously mix with a whisk. This will loosen the thick mixture. Then transfer the entire yolk mixture to the bowl with the remaining meringue. Using a large silicone spatula, very gently combine both mixtures. Make movements from the bottom, along the sides of the bowl, upwards and towards the center. Rotate the bowl while mixing. Mix only until the batter is uniform, with no visible streaks of meringue. Try to retain as much air as possible.

This is a crucial moment that determines the fluffiness. Do not use a mixer or whisk! Work slowly and methodically with a spatula. It's better to have small lumps of foam left than to let the batter deflate from too vigorous mixing.

Frying fluffy clouds

7

Prepare a large non-stick skillet with a matching lid. Set the skillet on the stove at the lowest possible burner power. Allow it to heat very slowly for about 2-3 minutes. The skillet should be warm, but not hot. Too high a temperature will burn the pancakes on the bottom before they have a chance to rise in the middle.

The best option is a pan with a thick bottom that distributes heat evenly. To check the temperature, sprinkle a little water on the pan - if it immediately sizzles and evaporates violently, it's too hot. It should gently sizzle.
8

Lightly grease a heated pan with oil. You can do this with a silicone brush or a paper towel soaked in a little oil. Then, using a large spoon or a small ladle, place portions of the batter onto the pan, forming round, thick pancakes with a diameter of about 7-8 cm. Leave some space between them, as they will rise.

Ingredients: Cooking oil
To achieve tall pancakes, scoop the batter 'with a mound' – first add one tablespoon, and then immediately add a second on top. The thick batter should hold its shape.
9

As soon as you place the batter on the pan, take a small teaspoon and put a small portion (about half a teaspoon) of thick raspberry jam in the center of each raw pancake. Try to ensure that the jam does not touch the edges of the batter.

Ingredients: Raspberry jam
You can gently press the jam into the dough using the tip of a teaspoon. Instead of jam, you can use one fresh raspberry or a piece of chocolate.
10

Immediately after spreading the jam, cover the pan with a tight lid. Fry the pancakes on low heat for about 4-5 minutes. The steam that collects under the lid will help them rise and cook from the top. Do not lift the lid during frying!

If your lid doesn't have a steam vent, you can place a folded paper towel under it on one side to prevent excess water from dripping onto the pancakes.
11

After 4-5 minutes, carefully lift the lid. The pancakes should be clearly risen, with a set and matte surface. Using a thin, flexible spatula, gently lift each pancake and quickly flip it over. Cover again and fry for another 2-3 minutes, until the other side is also golden.

Use two spatulas if you're worried about flipping – use one to lift and the other to support. Be gentle so the pancakes don't deflate.

Serving

12

Once ready, remove the golden sponge clouds from the pan and transfer them to a plate or a cooling rack. Repeat the frying process with the remaining batter, lightly greasing the pan again if necessary. Serve immediately while still warm. Before serving, dust them generously with powdered sugar using a small sieve. Optionally, decorate with fresh raspberries.

Ingredients: Powdered sugar for dusting, Świeże maliny do dekoracji
These pancakes are best right after preparation when they are the fluffiest. Over time, they may deflate a bit, but they will still be delicious.

Fun Fact

💡

This recipe is Europe's answer to the incredibly popular Japanese soufflé pancakes in Asia. It combines the Japanese technique of cooking covered for maximum fluffiness with the classic taste of the Polish sponge omelet, known to many of us from childhood as 'kogel-mogel served warm'.

Best for

Weekendowe śniadanie Podwieczorek dla dzieci Słodka niespodzianka dla bliskiej osoby Elegancki deser

Tips

🍽️ Serving

Serve the clouds stacked in a small pile to emphasize their height. Dust them with powdered sugar just before serving. They pair wonderfully with a dollop of Greek yogurt or vanilla cream cheese, which will balance their sweetness. You can also drizzle them with maple syrup, chocolate sauce, or serve with a scoop of vanilla ice cream.

🥡 Storage

Sponge clouds taste best when fresh. However, if there are any leftovers, store them in an airtight container in the refrigerator for up to 24 hours. They will lose some of their fluffiness. They can be reheated for a few seconds in the microwave or in a dry pan covered on low heat.

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