Souffle pancakes are a little extra effort compared to regular pancakes, but so worth it if you have the time! Like a souffle, the important difference between these and regular pancakes is that the egg white and egg yolks are separated first and the egg whites beaten to make a meringue. They pair perfectly with all your regular pancake toppings - fruits, maple syrup, fresh cream, ice-cream and are extremely easy to eat as they are so airy.
There are a few tips and tricks I have mentioned below to ensure you get the height and fluffiness you want from these pancakes.
- 3 eggs (separate yolks and whites)
- 60g of all-purpose flour
- 40g of sugar
- 30ml milk
- 1/2 tsp on vanilla extract (optional)
- 1/2 tsp lemon juice (optional)
- Mix egg yolks and milk with hand whisk until combined.
- Sift in flour and mix until smooth and you do not see any more lumps of flour. Add vanilla extract if using.
- In a separate bowl, using a stand mixer with the whisk attachment or an electric hand mixer, beat the egg whites until foamy on low speed. Add in sugar 1/3 at a time and continue beating at medium-high speed until the mixture reaches firm peaks. When you take the whisk out, the mixture should not flop over. If it does, beat for a while longer. Adding in lemon juice will help stabilise the egg whites so the batter will hold it's form better.
- Whisk one third of the egg whites into the yolk/flour batter until combined. Then pour in the rest of the egg whites and fold with a silicone spatula until combined.
- Have your pan ready on low-heat (I put mine to the lowest heat setting), slightly buttered or oiled. Using either a piping bag, ice-cream scoop or spoon, form tall dollops of the batter on the pan.
- Add a teaspoon of water to the pan to create some steam, and cover with a lid for 4 minutes.
- Carefully flip the pancakes over and allow to cook on this side for another 4 minutes. The pancake should be slightly browned when flipped.
- Remove from pan and enjoy! Delicious with butter, cream, syrup, fruits or anything you want really!
- Ensure that the egg whites are whipped to stiff peaks before mixing with the batter.
- Cooking time may vary depending on the heat of your pan. Best to start at a low heat and increase gradually if they are not browning to your liking, because they do burn quite easily!
- I prefer using a piping bag to pipe the dollops of batter on the pan. To make them very tall, you can pipe one dollop and cover with the lid for about one minute, then pipe another dollop on top.