Description
Fluffy and airy souffle pancakes made with whipped egg whites and a light batter, cooked gently on the stovetop for a golden, soft texture perfect for a delightful breakfast or brunch.
Ingredients
Scale
Batter
- 2 egg yolks
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Meringue
- 3 egg whites
- 2 tablespoons granulated sugar
For Cooking
- 1 teaspoon avocado oil
- 1 tablespoon water
Instructions
- Prepare dry ingredients: Whisk together the all purpose flour and baking powder in a mixing bowl and set aside.
- Mix wet ingredients: In another bowl, whisk the whole milk, lemon juice, and egg yolks together until combined.
- Combine dry and wet: Add the flour mixture to the egg yolk mixture and whisk until smooth and lump-free. Set aside.
- Whip egg whites: Using a hand mixer, beat the egg whites until they start to turn white, then gradually add the granulated sugar and vanilla extract while continuing to whip until stiff peaks form.
- Fold meringue into batter: Gently fold the whipped egg whites into the egg yolk mixture in three batches, being careful to keep as much air in the batter as possible.
- Preheat pan: Place a non-stick pan over medium-low heat and preheat for one minute. Add a teaspoon of avocado oil and spread evenly with a paper towel.
- Cook pancakes: Using a large ice cream scoop, place dollops of the batter onto the hot pan. Add one tablespoon of water to the pan, reduce heat to low, and cover with a lid. Cook for 5 minutes or until the bottom is golden brown.
- Flip and cook other side: Carefully flip each pancake and cook covered for another 5 minutes or until golden and cooked through.
- Serve immediately: Remove the souffle pancakes from the pan, plate them, and serve immediately with your favorite toppings.
Notes
- Use fresh eggs for best volume in the meringue.
- Fold the egg whites gently to maintain the fluffiness of the batter.
- You can substitute whole milk with any milk alternative for dietary preferences.
- Use a non-stick pan to prevent sticking and for easy flipping.
- Serving immediately preserves the light, airy texture.
- Adding water before covering the pan creates steam which helps cook the pancakes evenly.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 85 mg
