Description
Light, airy, and incredibly fluffy, these soufflé pancakes are like biting into a cloud! Made with whipped egg whites for extra volume, they’re perfect for breakfast, brunch, or a special treat. Serve them with fresh fruit, syrup, or a dusting of powdered sugar for an irresistible experience.
Ingredients
- 2 large eggs, separated
- 2 tbsp (30 ml) milk
- 3 tbsp (24 g) all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp (25 g) sugar
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar (optional, for stability)
- 1/2 tsp vegetable oil or butter (for cooking)
Instructions
- Prepare the Batter: In a bowl, whisk the egg yolks with milk, vanilla extract, flour, and baking powder until smooth.
- Whip the Egg Whites: In a separate clean, dry bowl, beat the egg whites with cream of tartar (if using). Gradually add sugar and beat until stiff peaks form.
- Fold Gently: Carefully fold the egg whites into the yolk mixture in 2-3 additions, keeping as much air as possible for a fluffy batter.
- Cook on Low Heat: Heat a non-stick pan over low heat and lightly grease it. Spoon the batter into the pan, forming tall mounds. Cover with a lid and cook for 4-5 minutes.
- Flip with Care: Gently flip the pancakes and cook for another 3-4 minutes until golden brown and fully set.
- Serve Immediately: Stack them up and enjoy with syrup, powdered sugar, or fresh fruit!
Notes
1️⃣ Don’t Overmix the Batter: When folding the whipped egg whites into the yolk mixture, be extra gentle. Overmixing will deflate the air bubbles, making your pancakes dense instead of fluffy.
2️⃣ Low and Slow Cooking: Cook the pancakes on low heat with a lid on to trap steam. This helps them rise evenly and prevents them from browning too quickly while staying raw inside.
3️⃣ Serve Immediately: Soufflé pancakes tend to deflate as they cool, so enjoy them fresh off the pan for the best texture and fluffiness!
- Prep Time: 10 min
- Cook Time: 10 min