Description
Light as air and irresistibly jiggly, these Soufflé Pancakes are a dreamy breakfast or brunch treat. With a texture somewhere between a cloud and a cake, they’re delicately sweet and beautifully tall. Whipped egg whites give them their signature lift, while a touch of lemon keeps them fresh. Just add a dusting of powdered sugar, syrup, or fruit for the ultimate plate of pancake magic.
Ingredients
2 large eggs, separated
2½ tbsp sugar
¼ cup cake flour
1 tsp cornstarch
¼ tsp baking powder
1 tsp lemon juice
2 tbsp milk
Instructions
In a mixing bowl, whisk together egg yolks, milk, and lemon juice. Sift in cake flour, cornstarch, and baking powder. Mix until smooth.
In a separate clean bowl, beat egg whites until foamy. Gradually add sugar while beating to stiff peaks.
Gently fold the meringue into the yolk mixture in 3 additions, being careful not to deflate.
Preheat a nonstick pan over low heat. Lightly grease and scoop the batter into tall mounds (use ring molds for best height).
Add a few drops of water to the pan and cover with a lid. Steam-cook for 4–5 minutes per side until golden and puffed.
Serve immediately with syrup, berries, whipped cream, or powdered sugar.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
Nutrition
- Calories: 120
- Carbohydrates: 15g
- Protein: 4g