Ultra-Fluffy Soufflé Pancakes

Ultra-Fluffy Soufflé Pancakes

These are tall, jiggly, and melt in your mouth. The secret is in the meringue!

 Ingredients

• 2 Large eggs (separated)

• 2 tbsp Whole milk

• ½ tsp Vanilla extract

• ¼ cup All-purpose flour

• ½ tsp Baking powder

• 2 tbsp Sugar

• 1 tbsp Water (for steaming)

 Step-by-Step Instructions

•  Separate Eggs: Place egg whites in a large metal or glass bowl and yolks in a smaller bowl.

•  Mix Yolks: Add milk and vanilla to the yolks. Whisk until creamy ⮕ Sift in the flour and baking powder ⮕ Whisk until smooth with no lumps.

•  Beat Whites: Use an electric mixer on the egg whites. Once frothy, add sugar gradually ⮕ Beat until stiff peaks form (the foam should stand straight up when you lift the beaters).

•  Combine: Gently fold 1/3 of the whites into the yolk mixture ⮕ Pour that back into the remaining whites ⮕ Fold very gently with a spatula so you don’t pop the air bubbles.

•  Cook: Heat a non-stick pan on the lowest setting. Lightly oil the surface.

•  Scoop: Pile 2-3 scoops of batter on top of each other to create height ⮕ Add 1 tsp of water to the empty spaces in the pan.

•  Steam: Cover with a lid and cook for 4–5 minutes ⮕ Flip very carefully ⮕ Add another tsp of water ⮕ Cover and cook for 3 more minutes.

•  Serve: Plate immediately and top with butter or honey.