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Soufflé pancakes topped with blueberry cream
Soufflé pancakes topped with blueberry cream

Before you jump to Soufflé pancakes topped with blueberry cream recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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These sorts of changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil can also be beneficial for your skin since it is an excellent source of vitamin E. If you currently consume a lot of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. Organic foods are an excellent choice and will reduce any possible exposure to deadly pesticides. Searching for a local supplier of fresh fruits and veggies will give you the choice of eating foods that still have virtually all of the nutrients which are often lost when produce has been kept in storage before it is sold.

All in all, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to soufflé pancakes topped with blueberry cream recipe. To make soufflé pancakes topped with blueberry cream you only need 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Soufflé pancakes topped with blueberry cream:
  1. Use flour
  2. Prepare egg yolks
  3. Take egg whites(for more fluffiness you can add more)
  4. Get milk
  5. Use sugar
  6. Get vanilla essence
  7. Provide melted butter
  8. Use cinammon (optional)
  9. Take Blueberry cream preparation
  10. Use sweetened blueberry filling
  11. Provide heavy cream
Steps to make Soufflé pancakes topped with blueberry cream:
  1. In a bowl, mix in your dry ingredients: flour, cinammon and sugar.
  2. Make a well at the center. Add in your wet ingredients: egg yolks, milk, melted butter and vanilla essence. Whisk to a smooth consistency.
  3. In another bowl, beat your egg whites until they form soft peaks. Do not overbeat them
  4. Fold in the egg whites to the batter by adding in a little egg whites to the mixture and mixing it gently. For more fluffy pancakes.. Add in more eggs, 3-5 egg whites are enough.
  5. After folding in, pour some butter/oil in a pan and scoop little mixtures of the batter at a time. The pan should fit at most 3 scoops of batter. Cover the pan with a lid and cook over low flame until browned. Flip the pancake and cook until the other side has browned.
  6. For the blueberry cream…add in blueberry filling to heavy cream and mix… Pour over the cooked pancakes. Enjoy..

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