Fluffy Soufflé Pancakes
Mastering Soufflé Pancakes at Home
I used to enjoy soufflé pancakes at cafes, but I wanted to make them at home whenever I pleased, so I tried this recipe.
Main Ingredients- 37g cake flour (sifted)
- 2 large eggs (yolks and whites separated)
- 26g granulated sugar (divided for meringue)
- 20g milk (room temperature)
- 2g baking powder (optional, but helps them rise higher)
- A little cooking oil (for greasing the pan)
Optional Toppings- Maple syrup, to taste
- Powdered sugar, to taste
- Butter, to taste
- Fresh strawberries
- Banana slices
- Maple syrup, to taste
- Powdered sugar, to taste
- Butter, to taste
- Fresh strawberries
- Banana slices
Cooking Instructions
Step 1
First, carefully separate the egg yolks from the egg whites. Be sure not to get any yolk into the whites, as this will prevent them from whipping into a stable meringue. In a separate bowl, whisk together the egg yolks and 20g of milk until well combined.
Step 2
Sift the 37g of cake flour into the yolk mixture. Sifting the flour ensures a smooth batter without lumps, leading to lighter and prettier pancakes. If you have baking powder (2g), it’s optional, but it will help your pancakes rise taller and fluffier.
Step 3
Using an electric hand mixer or a whisk, beat the egg whites until stiff peaks form. Start on a low speed and gradually increase the speed as the whites become frothy.
Step 4
When making the meringue, you’ll add the 26g of sugar in three equal portions. Adding the sugar gradually helps create a stable, voluminous meringue. Adding it all at once can make it difficult to achieve stiff peaks.
Step 5
Add the first portion of sugar to the egg whites and continue whipping. You can add the next portion of sugar once the whites start to become foamy and opaque.
Step 6
Add the second and third portions of sugar, continuing to whip until you achieve stiff peaks. To test, lift the whisk – the meringue should stand up in a firm, pointed peak. If you tilt the bowl, the meringue should not slide off.
Step 7
Gently fold the meringue into the yolk mixture in two or three additions. Use a spatula to carefully incorporate the meringue, lifting from the bottom of the bowl upwards, to avoid deflating the airy batter.
Step 8
Prepare your non-stick frying pan. If you don’t have a piping bag, you can snip the corner off a clean zip-top bag for a makeshift piping tool. Lightly grease the pan with butter or cooking oil over low heat.
Step 9
Pipe or spoon the batter onto the heated pan to form pancakes about 1.5 cm thick. Cover with a lid and cook for about 3 minutes. To build height, pipe a little more batter on top of the first layer. Cover again and cook for another 3 minutes. Carefully flip the pancakes and cook for another 5-6 minutes with the lid on. Lightly spritzing water around the edge of the pan can help keep them moist and prevent burning.
Step 10
Carefully place the cooked soufflé pancakes onto a serving plate. Dust with powdered sugar using a sieve, and drizzle generously with maple syrup. For an extra special touch, serve with fresh strawberries and banana slices. A pat of butter or a scoop of ice cream on top is also delicious!
