Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Fluffy Biscuit Pancakes from the Pan with Raspberry Mousse - photo 1
← Recipes

Fluffy Biscuit Pancakes from the Pan with Raspberry Mousse

Desserts Breakfasts For Kids 50 min Medium 4 wyświetleń ~34.16 PLN - (0)
Rate:
(0)

Description

Discover the secret to heavenly fluffy pancakes that combine the lightness of Japanese soufflé pancakes with the simplicity of homemade sponge cake. These are not ordinary pancakes – they are small, fluffy clouds that 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. Served warm, drizzled with a velvety, slightly tangy raspberry mousse and sprinkled with white chocolate shavings, they create a dessert or breakfast worthy of the finest café. Perfect for a lazy weekend morning, an afternoon snack for kids, or when you crave something truly special to lift your spirits. They look spectacular, and preparing them, step by step, is pure joy.

Składniki (12)

Servings:
4
  • Chicken eggs 4 szt.
  • Mąka pszenna tortowa typ 450 120 g
  • Powdered sugar 80 g
  • Milk 3.2% 60 ml
  • Rapeseed oil 30 g
  • Baking powder 5 g
  • Lemon juice 5 ml
  • Raspberries 200 g
  • sugar 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • White chocolate 50 g
  • Świeże listki mięty 5 g
💰 Szacowany koszt dania: ~34.16 PLN (8.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Raspberry mousse

1

Start by preparing the puree so it has time to cool down. In a small saucepan, add the raspberries (fresh or frozen), sugar, and 2 tablespoons of water. Heat over medium heat, stirring occasionally, until the raspberries completely break down and release their juice, and the sugar dissolves. This will take about 5-7 minutes.

Ingredients: Raspberries, Powdered sugar
Use a heavy-bottomed saucepan to prevent the fruit from burning. If you are using frozen raspberries, the cooking time may be slightly extended.
2

Remove the saucepan from the heat. To achieve a perfectly smooth puree, strain the hot raspberry mixture through a fine sieve, using a spoon or silicone spatula to push the pulp through. The seeds will remain in the sieve. Set the smooth puree aside to cool completely.

Hot straining is easier. Place a sieve over a bowl and vigorously rub the mixture against its walls. This step ensures a velvety consistency of the sauce.

Sponge cake

3

Prepare the ingredients for the cake. In one large bowl, sift the all-purpose flour along with the baking powder. In another, smaller bowl, very carefully separate the egg yolks from the egg whites. Make sure that not a bit of yolk gets into the whites, as this will prevent them from whipping properly.

Ingredients: Chicken eggs, Mąka pszenna tortowa typ 450, Baking powder
It's best to crack the eggs individually over a small bowl and then transfer the egg white to the main mixing bowl. This way, if one yolk breaks, you won't contaminate the entire batch of egg whites.
4

In a bowl with the egg yolks, add half of the powdered sugar (about 40g), milk, and oil. Using a hand whisk or mixer on medium speed, beat the mixture for about 2-3 minutes until it becomes light, smooth, and slightly fluffy.

Ingredients: Chicken eggs, Powdered sugar, Milk 3.2%, Rapeseed oil
All liquid ingredients (milk, oil) and eggs should be at room temperature. This will ensure a uniform emulsion and prevent the batter from separating.
5

Add the sifted flour with baking powder to the whipped egg yolk mixture. Gently mix everything with a whisk or spatula just until the ingredients are combined. Do not mix too long to avoid developing gluten - the batter should be smooth and lump-free.

Mix with an up-and-down motion to keep as much air in the mixture as possible. Mixing too vigorously will make the pancakes tough and rubbery.
6

In a large, perfectly clean and dry bowl, start whipping the egg whites. Use a mixer with clean attachments. Begin at low speed. When the egg whites start to foam, add a pinch of salt and lemon juice. Increase the speed to medium and gradually, tablespoon by tablespoon, add the remaining powdered sugar. Whip until the meringue is very thick, stiff, and glossy. When you remove the beaters, a standing 'peak' should form on them.

Ingredients: Chicken eggs, Salt, Lemon juice, Powdered sugar
It is crucial that the bowl and beaters are completely free of grease. Add the sugar slowly to give it time to dissolve. Well-beaten egg whites are the guarantee of fluffy pancakes.
7

Now the most delicate stage: combining the mixtures. Add 1/3 of the whipped egg whites to the yolk mixture and mix vigorously to loosen it a bit. Then add the remaining foam in two batches, gently folding everything together with a large silicone spatula each time. Use sweeping motions from the bottom of the bowl upwards, rotating the bowl. Mix only until the ingredients are combined and no white streaks of foam are visible.

This process is called 'folding'. The goal is to lose as little air as possible from the whipped egg whites. Do not use a mixer! Overmixing will destroy the entire fluffy structure.

Frying and serving

8

Heat a non-stick skillet on the lowest possible burner setting. The skillet should be barely warm. Brush it with a thin layer of oil using a brush or paper towel. Wipe off any excess fat.

Ingredients: Rapeseed oil
The best option is a pan with a thick bottom and a matching lid. Too high a temperature will cause the pancakes to burn on the outside while remaining raw on the inside. Patience is key.
9

Using an ice cream scoop or a large spoon, drop portions of the batter onto the skillet, forming round pancakes about 8 cm in diameter. Try to pile the batter 'upward', creating small mounds. Leave some space between them, as they will rise. Pour a teaspoon of water into the skillet (not on the batter, but beside it), immediately cover the skillet with a lid, and fry for about 4-5 minutes.

The steam created under the lid will help the pancakes rise and cook through before the bottom burns. Do not lift the lid while frying!
10

After 4-5 minutes, gently lift the lid. The pancakes should be clearly risen, and their tops set. Using two wide, thin spatulas, very carefully and quickly flip the pancakes to the other side. Cover again and fry for another 3-4 minutes until golden.

Using two spatulas (one for lifting, the other for support) minimizes the risk of the pancake collapsing or breaking apart. Be gentle, the batter is like a cloud.
11

Transfer the finished pancakes to a plate immediately. Serve right away while they are warm and the fluffiest. Stack 2-3 pancakes on top of each other to create an appetizing pile. Drizzle generously with the raspberry puree prepared earlier. If you are using optional ingredients, grate some white chocolate on top with a vegetable peeler and decorate with fresh mint leaves.

Ingredients: White chocolate, Świeże listki mięty
Pancakes quickly lose their volume, so it's crucial to serve them immediately after frying. Call your family to the table before you start frying the last batch!

Fun Fact

💡

The recipe is inspired by Japanese 'soufflé pancakes', which have gained popularity worldwide due to their extraordinary, fluffy texture. Traditional Japanese versions are often cooked in special metal rings to achieve perfectly even and tall shapes. This version is simplified so that anyone can make them at home without specialized equipment.

Best for

Weekendowe śniadanie Podwieczorek dla dzieci Słodki brunch Deser na specjalną okazję

Tips

🍽️ Serving

Serve the pancakes immediately after frying, stacked on top of each other. In addition to raspberry puree, they go great with a scoop of vanilla ice cream, a dollop of thick Greek yogurt, or whipped cream. You can also sprinkle them with powdered sugar or drizzle with maple syrup.

🥡 Storage

These pancakes taste best right away. Storing them causes them to lose their fluffiness and deflate. However, if you have any leftovers, store them in an airtight container in the fridge for up to 1 day. They can be gently reheated in a dry pan over low heat, but they won't regain their original lightness.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Halloween Cupcakes 'Pumpkin Monsters' with Cream Cheese Buttercream 100 min

Halloween Cupcakes 'Pumpkin Monsters' with...

Desserts
Cherry Cloud on Delicate Sponge Cake (Sweet Blog version) 120 min

Cherry Cloud on Delicate Sponge Cake (Swee...

Desserts
Panna Cotta z sosem owocowym 270 min

Panna Cotta z sosem owocowym

Desserts
Sweet Spelt Bread with Honey and Walnuts 160 min

Sweet Spelt Bread with Honey and Walnuts

Cakes and Bakes
Marble Babka 'Fluffy Twist of Vanilla and Chocolate' 75 min

Marble Babka 'Fluffy Twist of Vanilla and ...

Cakes and Bakes
Korzenna Latte Dyniowa z Pianką Klonową 35 min

Korzenna Latte Dyniowa z Pianką Klonową

Drinks

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
For Kids
For Kids

Recipes for kids are tasty, healthy, and visually appealing dishes - for little picky eaters and food lovers. Colorful and fun dishes: animals made from vegetables, faces from food, and rainbow plates. Hidden vegetables: spinach in pancakes, carrots in sauce, and zucchini in batter. Energetic bre...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama