Soufflé Riceberry Pancake


Imperial Pancake & Waffle Mix 5 tablespoons
Milk (warm) 2 tablespoons
Unsalted Butter (for frying) 1 tablespoon
Unsalted Butter (melted) 1 tablespoon
Eggs 2
Cream of Tartar or Lime Juice 1/2 teaspoon
Refined Sugar 1 tablespoon
Pinch of Salt
Preferred Amount of Imperial Pure Honey

  1. Mix milk with melted butter and let cool.
  2. Separate egg whites from egg yolks and store in the freezer for 10 minutes.
  3. Whisk the egg yolks with the milk mixture in Item 1.
  4. Sift Pancake & Waffle Mix into the mixture and mix well.
  5. Take egg whites out of the freezer. Then, add cream of tartar or lime juice and beat the egg whites until they are foamy.
  6. Gradually add refined sugar to the egg whites and continuously beat until stiff peaks form.
  7. Gently fold 1/3 of the meringue into the batter mixture until mixed.
  8. Pure the mixture in Item 7 into the bowl with remaining meringue and fold them until mixed.
  9. Preheat a skillet pan with lid (or electric oven) at low heat or about 150 °C.
  10. 10.Add butter to the skillet pan and place 3 pancake molds (8.5 cm).
  11. 11.Pour the mixture into the molds and put a lid on the pan to cook them for 10-13 minutes.
  12. 12.Gently flip the pancakes and continue cooking with the lid on for 10-13 more minutes.
  13. 13.Gently transfer pancakes to a plate. Serve with pure honey.