Cloud-Like Soufflé Pancakes
The Ultimate Fluffy Soufflé Pancakes Recipe: Achieve Airy Perfection Without a Mix!
Experience the pure bliss of cloud-like soufflé pancakes, made right in your own kitchen without any pre-made mix! These aren’t your average pancakes; they’re incredibly fluffy, melt-in-your-mouth delights. Perfect for a special breakfast, a delightful brunch, or just a moment of self-indulgence.
Ingredients- 2 large eggs (fresh)
- 150ml milk
- 150g granulated sugar (30g for meringue, 120g for yolk mixture)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 150g cake flour (all-purpose flour can be used)
- 1 tsp unsalted butter (per pancake)
- 1 tbsp vegetable oil (like canola or grapeseed)
Cooking Instructions
Step 1
First, prepare all your ingredients according to the recipe. Ensure your eggs are fresh, as this is crucial for achieving a stable meringue. Sifting the cake flour beforehand will also contribute to a smoother batter.
Step 2
Carefully separate the egg yolks from the egg whites. It’s vital that no yolk or water contaminates the egg whites, as this will prevent them from whipping into a firm, glossy meringue.
Step 3
In a clean bowl, whip the egg whites using an electric mixer or a whisk. Once foamy, gradually add 30g of the sugar in 2-3 additions, continuing to whip until stiff, glossy peaks form. The meringue should hold its shape firmly when the whisk is lifted.
Step 4
In a separate bowl, combine the egg yolks, milk, sifted cake flour, vanilla extract, vegetable oil, and the remaining 120g of sugar. Whisk until you have a smooth, lump-free batter. Sifting the flour ensures an extra-smooth texture.
Step 5
Gently fold about one-third of the prepared meringue into the yolk mixture. Use a spatula to carefully lift and fold the batter from the bottom up, incorporating the meringue without deflating it. Repeat with the remaining meringue in two more additions until just combined, creating a light and airy batter.
Step 6
Heat a non-stick skillet over low heat. Add 1 teaspoon of unsalted butter and swirl to coat the pan. Keep the heat low throughout the cooking process to prevent the pancakes from burning. You can wipe out excess butter with a paper towel for a cleaner cook.
Step 7
Ladle about 2-3 tablespoons of the batter per pancake onto the heated skillet, forming rounds. Cover the skillet with a lid and cook on very low heat for about 3-4 minutes. Carefully flip the pancakes and cook for another 2-3 minutes, or until golden and cooked through. For an extra decadent touch, aim for a slightly undercooked center, resembling a custard cream – this texture is absolutely divine! (Adjust cooking time to your preference).
