Ceylon Tea Souffle Pancake w/ Brown Sugar Boba

Ingredients: (2 servings)

🥞For pancake

• 2 eggs yolk
• 2 eggs white
• 24g sugar
• 27g self-raising flour
• 30ml (2 tbsp) of best creamer diluted in 15mls of boiled water
• 5ml (1 tsp) vanilla

• 1 Ceylon tea bag

🍨For topping

Pearls:

• 150 grams (1 cup) of tapioca pearls
• 30-60 ml (2-4 tbsp) of brown sugar syrup
• 1500 ml (6 cups) of boiled water

Cream:

• 100ml heavy cream/ thickened cream
• 20g sugar

Instructions: 

(pancakes)

1. Separate egg yolks and egg whites
2. Add 24g sugar into egg white and beat (and repeat until none is left)
3. Beat until stiff peak forms and set aside
4. Mix egg yolks, diluted best creamer, Ceylon tea bags, vanilla and sifted self-raising flour
5. Stir until batter is smooth
6. Combine egg white with the yolk batter and mix well
7. Gently fold the egg white into the batter for the remaining

(should look smooth and thick)

8. Wipe the pan w/ a paper towel and oil
9. Place the batter and add water around
10. Place the lid and wait for around 3 to 5 min w/ very low heat
11. Flip and repeat until golden

(pearls)

12. Pour tapioca pearls into the boiled water
13. Cook for 25 mins (stir every 8 mins)
14. Turn off the heat and cover the pot for another 25 mins
15. Strain and rinse the pearls under cold water
16. Mix w/ brown sugar syrup

(topping cream)

17. Beat heavy cream and add sugar until slightly loose
18. Serve the pancakes w/ toppings and ENJOY

Give it a try! A must-try for all boba and souffle pancake lovers! This combination can never go wrong! You will love it!✨