Soufflé ‘Ulu Pancakes
Mar 31, 2025
Soufflé ʻUlu Pancakes
By Reese, Shane, Margo, and Brandi
6
20 minutes
15 minutes
70
These airy, cloud-like pancakes push the boundaries of traditional ʻulu flour applications. By experimenting with ingredient swaps and precise cooking techniques, the team achieved a soufflé pancake with a delicate rise, light texture, and balanced sweetness—all while keeping sodium and sugar levels low.
Ingredients
- 62.5g ʻUlu All Purpose Flour
- 7g yeast
- 100g eggs
- 182g soy milk
- 48g monk fruit sugar
- 3.5g vanilla extract
Directions
- Gather ingredients on a clean workspace
- Separate the egg yolk from the egg white
- Whisk the yolk, vanilla, and flour together in a bowl
- Mix the egg whites on medium speed for 3 minutes in a stand mixer
- Add 12g of the monk fruit sugar and mix for 3 minutes
- Add the rest of the monk fruit sugar and mix for 5 minutes
- Fold in the whipped egg whites into the yolk batter
- Place the mixture in a piping bag
- Drop 3 medium dots of batter on a nonstick pan
- Make 3 pancakes at a time on low heat
- Drop 1 tbsp of water around the pancakes in the pan and cover with a lid
- Cook for 3 minutes
- Add 3 additional drops of batter on top of each pancake, add another tbsp of water and cover with lid for 1 minute
- Remove the lid and flip the pancakes
- Add 1 tbsp of water then cover for 3 minutes
- Plate the pancakes and repeat
