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)
- 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. - 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. - 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. - 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. - 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. - 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?