Soufflé Pancakes Recipe
Soufflé powder sugar pancakes, butter served and with syrup, whipped cream.
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Ingredients
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Dry Ingredients
Wet Ingredients
Egg Whites
To Serve
Method
Preparation of Batter
- 1
Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
Combine Wet Ingredients
In another mixing bowl, whisk together the milk, egg yolks, and vanilla extract until smooth.
- 3
Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to overmix.
Whipping Egg Whites
- 4
Whip Egg Whites
In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form.
- 5
Add Sugar to Egg Whites
Gradually add the tablespoon of sugar to the whipped egg whites, continuing to beat until stiff peaks form.
Cooking Pancakes
- 6
Combine Mixtures
Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- 7
Heat Pan
Preheat a non-stick skillet or frying pan over low to medium heat and add a tablespoon of butter, allowing it to melt.
- 8
Cook Pancakes
Using a large spoon or ladle, scoop a generous portion of the batter onto the skillet. Cook for about 3-4 minutes on one side until bubbles form on the surface.
- 9
Flip and Finish Cooking
Gently flip the pancakes using a spatula and cook for an additional 3-4 minutes until golden brown and fluffy.