SOUFFLÉ PANCAKES: Light as Clouds, Fluffy as a Dream Recipe
These Soufflé Pancakes are a delightful twist on traditional pancakes, with a light and airy texture that makes them feel as if you’re eating a cloud. They’re fluffy, dreamy, and simply irresistible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Pan-frying
- Cuisine: International
- Diet: Vegetarian
Ingredients
Egg Mixture:
- 2 large eggs, cold
- 2 tbsp milk (30ml)
- 1/4 cup cake flour (30g)
- 1/4 tsp baking powder (1g)
- 1 tsp cornstarch
- A squeeze of lemon juice
- 2.5 tbsp sugar (30g)
Instructions
- Separate egg yolks from whites. Refrigerate the whites.
- Mix yolks, milk, baking powder, and cake flour. Set aside.
- Beat egg whites until foamy. Add lemon juice. Gradually add sugar, beating until stiff peaks form.
- Gently fold the meringue into the yolk mixture in batches. Add cornstarch. Do not overmix; batter should be thick, not runny.
- Heat a pan to 175°C (350°F). Scoop batter into the pan. Add a couple drops of water around the edge. Cover and cook for 6-8 minutes on each side.
- Garnish with whipped cream and toppings.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
