DIY Soufflé Pancakes

Ingredients

  • 2 large eggs (separated into yolks and whites)
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon granulated sugar (for yolk mixture)
  • 2 tablespoons granulated sugar (for egg whites)
  • Butter or oil (for cooking)
  • Powdered sugar, syrup, or fruit (optional toppings)

Instructions

  1. Prepare the yolk mixture:
    • In a mixing bowl, whisk together egg yolks, milk, vanilla extract, and 1 tablespoon sugar.
    • Sift in flour and baking powder. Mix until smooth.
  2. Make the meringue:
    • In a separate clean bowl, beat egg whites with an electric mixer.
    • Gradually add 2 tablespoons sugar while beating until stiff peaks form.
  3. Combine mixtures:
    • Gently fold the meringue into the yolk mixture in batches, being careful not to deflate the batter.
  4. Cook the pancakes:
    • Heat a nonstick pan over low heat and lightly grease it.
    • Scoop the batter into the pan in tall mounds.
    • Add a few drops of water to the pan (outside the batter), then cover with a lid to create steam.
    • Cook for about 4–5 minutes per side until golden and puffy.
  5. Serve:
    • Stack the pancakes and dust with powdered sugar, drizzle syrup, or top with fresh fruit.

Let me know if you’d like a fluffier version, chocolate twist, or vegan option!

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