DIY Soufflé Pancakes!

Ingredients

  • 2 large eggs (separated)
  • 2 tablespoons milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract (optional)
  • 1/4 teaspoon cream of tartar or a few drops of lemon juice
  • Butter (for greasing the pan)
  • Powdered sugar, syrup, or fruit for serving

Instructions

  1. Separate the eggs: Place the egg yolks in one bowl and the egg whites in another clean, dry bowl.
  2. Make the yolk batter: Add milk, flour, and vanilla (if using) to the egg yolks. Whisk until smooth and lump-free.
  3. Beat the egg whites: Using a hand mixer, beat the egg whites until frothy. Add cream of tartar or lemon juice. Gradually add the sugar while beating until stiff peaks form.
  4. Fold: Gently fold the meringue into the yolk batter in 2-3 additions. Be careful not to deflate the batter too much — this makes the pancakes fluffy!
  5. Cook: Heat a non-stick pan over very low heat. Lightly grease with butter. Spoon the batter onto the pan, stacking it high. Add a few drops of water to the pan and cover with a lid to steam-cook the pancakes for about 4-5 minutes per side, until puffed and golden.
  6. Serve: Carefully transfer to a plate, dust with powdered sugar, and top with syrup or fresh fruit. Enjoy immediately — they’re best fluffy and warm!

If you’d like, I can help you adapt it for chocolate, matcha, or any fun twist too!

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