Souffle Pancakes
Airy, pillowy pancakes made by folding whipped egg whites into a light batter. They puff up dramatically in the skillet and stay fluffy inside with delicate, golden edges.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 10g
Ingredients
- 3 large egg yolks
- 4 large egg whites
- ½ cup all-purpose flour
- ¼ cup milk
- 1 tablespoon sugar
- 2 tablespoons butter
Instructions
- 1
Separate eggs by cracking each one over a small bowl, letting the white slide into the bowl and keeping the yolk in one half of the shell, then transferring the yolk to a second bowl. Repeat with all four eggs, ending with four whites in one bowl and three yolks in another.
- 2
Whisk the three yolks together with 0.25 cup milk and 1 tablespoon sugar until uniform in color, about 30 seconds. The mixture should look pale yellow and smooth.
- 3
Add 0.5 cup flour to the yolk mixture and stir with a fork until just combined — a few small lumps are fine. Do not overmix; the batter should look thick and slightly rough.
- 4
Using an electric mixer or a whisk and your arm, beat the four egg whites on high speed for 2–3 minutes until they look like fluffy white clouds with firm peaks that stand up straight when you lift the beaters.
- 5
Pour the yolk-flour batter on top of the whites, then use a rubber spatula to gently lift batter from the bottom of the bowl up and over the whites; rotate the bowl a quarter turn and repeat until almost no white streaks remain. Stop when you still see a few white ribbons — overfolding breaks the air bubbles.
- 6
Place a 12-inch non-stick skillet on the stovetop and turn the heat to medium-low. Add 2 tablespoons butter and wait until it melts and foams completely, about 90 seconds — the pan should be hot enough to sizzle if you drip water on it.
- 7
Divide the batter into two portions and pour one portion into the center of the skillet, letting it spread gently into a 4-inch circle. Do not spread it with the spatula — let it settle on its own.
- 8
Cook undisturbed for 3–4 minutes until the bottom is pale golden and looks dry on top, then carefully flip with a wide spatula. The pancake should feel puffy and spring back slightly when you touch the top.
- 9
Cook the second side for 2–3 minutes until the bottom is golden brown and the pancake feels firm to the touch. Transfer to a plate.
- 10
Wipe the skillet clean with a paper towel, then repeat steps 6 through 9 with the second portion of batter, using the remaining 2 tablespoons butter from the original amount.
- 11
Transfer both pancakes to a serving plate, stacking them on top of each other or arranging side by side. Serve immediately with butter, maple syrup, fresh berries, or whipped cream on the side.
Tools you’ll need
- three small bowls
- electric mixer or whisk
- rubber spatula
- fork
- 12-inch non-stick skillet
- wide spatula
- paper towel
- serving plate
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