These Soufflé Pancakes Got More Bounce Than My Wi-Fi

Ingredients

  • 2 large eggs (separate yolks and whites)
  • 2 tbsp milk
  • 1/4 tsp vanilla extract
  • 1/4 cup all-purpose flour (30g)
  • 1/4 tsp baking powder
  • 2 tbsp sugar
  • 1/4 tsp cream of tartar or a few drops of lemon juice
  • Butter or oil (for greasing the pan)
  • Powdered sugar, syrup, berries (for serving)

  1. Prepare the Batter Base:
    In a bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder. Mix gently until no lumps remain. Set aside.
  2. Make the Meringue:
    In a clean, dry bowl, beat the egg whites until frothy. Add cream of tartar (or lemon juice). Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
  3. Combine:
    Gently fold one-third of the meringue into the yolk batter to loosen it. Then carefully fold in the remaining meringue in two parts, keeping as much air in the mixture as possible.
  4. Cook the Pancakes:
    Preheat a non-stick pan over low heat and lightly grease it. Scoop mounds of batter onto the pan (use a ring mold if desired for height). Add a teaspoon of water to the pan (for steam) and cover with a lid. Cook for 4–5 minutes.
  5. Flip Gently:
    Using a wide spatula, gently flip the pancakes. Add another teaspoon of water to the pan and cover again. Cook for another 4–5 minutes until puffed and golden.
  6. Serve Immediately:
    Plate your fluffy soufflé pancakes, dust with powdered sugar, drizzle with syrup, and top with fresh berries if desired.

Tip:
Don’t overmix the batter when folding in the meringue, or they’ll lose their “Wi-Fi bounce!”

Would you like a version with chocolate or matcha too?

Leave a Comment