Fluffy Soufflé Pancakes
Tall, cloud-like pancakes that are crispy on the outside and custardy inside. Separate eggs and fold in whipped whites for a restaurant-quality breakfast in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 3 whole eggs, separated
- ½ cup all-purpose flour
- ¼ cup milk
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 1 pinch salt and pepper to taste
Instructions
- 1
Crack each egg carefully over a small bowl, letting the white drip into the bowl while sliding the yolk into a separate bowl. Do this for all 3 eggs, keeping the whites and yolks completely separate.
- 2
Pour the 3 egg yolks into a medium bowl and whisk them together until smooth and pale yellow, about 30 seconds.
- 3
Add 0.5 cup flour, 0.25 cup milk, and 2 tablespoons melted butter to the yolk mixture and whisk until no flour streaks remain.
- 4
Pour the 3 egg whites into a large clean bowl and use an electric mixer or a whisk to beat them on high speed until stiff white peaks form when you lift the beaters, about 2–3 minutes.
- 5
Add 2 tablespoons sugar and a pinch of salt to the beaten egg whites and beat on high speed for 30 seconds until the peaks stay upright when you lift the beaters.
- 6
Pour the egg whites onto the yolk batter in the medium bowl, then use a rubber spatula to scoop batter from the bottom and lift it up and over the whites, rotating the bowl a quarter turn after each scoop until no white streaks are visible.
- 7
Heat a 12-inch non-stick skillet over medium-low heat and add 1 teaspoon butter, tilting the pan to coat evenly, about 30 seconds.
- 8
Pour three 3-inch mounds of batter onto the skillet, spacing them 2 inches apart, then cover the skillet with a lid.
- 9
Cook covered over medium-low heat until the bottoms turn golden brown and the tops are mostly set but still slightly jiggly on top, about 3–4 minutes.
- 10
Carefully flip each pancake using a wide spatula, then cook uncovered until the second side is golden brown, about 2–3 minutes.
- 11
Transfer the three cooked pancakes to a plate and repeat steps 7 through 10 with the remaining batter to make 6 pancakes total.
- 12
Serve the pancakes warm with your choice of toppings: maple syrup, whipped cream, fresh berries, or powdered sugar.
Tools you’ll need
- small bowl
- medium bowl
- large bowl
- whisk
- electric mixer or whisk
- rubber spatula
- 12-inch non-stick skillet
- lid
- wide spatula
- plate
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