Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, not steamed- easy pancake mix soufflé cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Not Steamed- Easy Pancake Mix Soufflé Cheesecake is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Not Steamed- Easy Pancake Mix Soufflé Cheesecake is something which I have loved my whole life.

HM Fluffy Pancake Recipe. Японский Суфле Чизкейк [Супер Пушистый И Покачивающийся] Japanese Souffle Cheesecake. Transform your regular pancakes into delicate, sophisticated and fluffy souffle pancakes. Make this at home and wow your kids for breakfast!

To begin with this particular recipe, we have to prepare a few components. You can cook not steamed- easy pancake mix soufflé cheesecake using 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake:

1. Take 200 grams Cream cheese
2. Prepare 50 ml Milk
3. Take 40 grams Sugar
4. Get 3 Egg yolk
5. Take 50 grams Japanese pancake mix
6. Prepare 2 tbsp Lemon juice
7. Get 1 approx. 6 drops Vanilla oil (or vanilla extract)
8. Make ready Meringue:
9. Take 3 Egg whites
10. Take 50 grams Sugar

I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and Mix the souffle base with a spatula until sugar and flour disappear. Homemade pancake mix is a breeze to whip up, it can last on your shelf as long as any store-bought option, and it will save you money. When it comes time to use your pancake mix, you'll need to add your wet ingredients. Thankfully, the ratio is incredibly easy to remember, then you're ready to cook.

Instructions to make Not Steamed- Easy Pancake Mix Soufflé Cheesecake:

1. Put the cream cheese in a heat-resistant container and cover loosely with cling film. Put it in a 500 W microwave for 1 minute to soften.
2. Heat milk a little by either leaving out to room temperature or heating in a 500 W microwave for 30 seconds.
3. Break apart the cream cheese with a whisk and stir until smooth. Continue stirring, adding the milk a little at a time.
4. Mix well and once creamed together, add the sugar in 2 batches. Stir thoroughly after each addition.
5. Add the egg yolks one at a time, stirring after each addition. Put the egg whites back in the fridge to chill.
6. After stirring in the 3 yolks, add the pancake mix and stir well with a whisk.
7. Add lemon juice all at once and whisk in quickly. For a vanilla scent, add vanilla oil (or extract).
8. In a separate bowl, pour in the egg whites and use an electric mixer to form soft peaks that adhere to the blade.
9. Add the sugar in 2-3 parts and whip vigorously after each time.
10. If stiff peaks form when you lift the whisk from the mixture, and it doesn't lose shape when you tip the bowl, the meringue is ready.
11. Preheat the oven to 180℃. Add 1/3 of the meringue mixture to the cream mixture from and mix well.
12. Pour in the rest of the meringue, and being careful not to knock out too much air, briskly mix with a rubber spatula until evenly incorporated.
13. Pour the mixture into a cake pan lined with parchment paper and tilt the pan until the mixture is distributed evenly. Bake for 40 minutes at 180℃.
14. Take it out of the oven and leave to cool. You're done!

The recipe for this mix is super easy and fast—keep it on hand for even easier and faster pancakes! Pancakes sound so good, but they take too much effort. This easy to make recipe for homemade pancake mix is the solution for the "weekend worn-outs" (close cousin of. Japanese Souffle pancakes) are an airy pancake dream come true. Time to spark some joy…one delicious pancake at a time!

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