Extra fluffy souffle pancakes
These extra fluffy soufflé pancakes are light and airy, made by folding whipped egg whites into a rich batter of eggs, flour, and milk. Perfect for brunch, they can be topped with berries, whipped cream, or syrup for a delightful treat.
Cook time 25 min
Prep time 20 min
Ingredients:
1 cup all-purpose white wheat flour1 tsp baking powder
1/2 cup milk (1% fat)
4 eggs
1/4 cup butter
1 tsp vanilla extract
1 cup sugar
Get ready to elevate your breakfast game with these incredibly light and fluffy soufflé pancakes! This recipe is perfect for a special weekend brunch or any time you're craving a delightful, airy treat. With a few simple ingredients and a bit of technique, you'll be serving up these impressive pancakes in no time.
Instructions:
- Separate the egg yolks from the egg whites. Place the egg whites in a mixing bowl suitable for beating and the yolks in a separate medium bowl.
- In a large mixing bowl, whisk together the flour and baking powder until well combined.
- Add the milk, melted butter, vanilla extract, and half of the sugar (100g) to the bowl with the egg yolks. Whisk until the mixture is smooth and well incorporated.
- Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix just until combined. Avoid over-mixing to keep the batter light.
- Using an electric mixer, beat the egg whites on medium speed until they start to foam. Gradually add the remaining 100g of sugar while continuing to beat. Increase the speed to high and continue to beat until stiff, glossy peaks form.
- Gently fold one-third of the beaten egg whites into the batter to lighten it. Then carefully fold in the remaining egg whites until just combined. The batter should be fluffy and smooth. Be cautious not to deflate the egg whites.
- Heat a non-stick skillet or griddle over low to medium-low heat. Lightly grease with a bit of butter or non-stick cooking spray.
- Using a large spoon or ice cream scoop, dollop generous portions of batter onto the skillet. You can use a metal ring mold for a more uniform shape if desired.
- Cover the skillet with a lid or aluminum foil to help the pancakes cook evenly and rise higher.
- Cook for about 5-7 minutes on the first side, until the bottom is golden brown and bubbles start to form on the surface. Gently flip the pancakes using a spatula and cook for another 5-7 minutes until the second side is golden brown and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
- Serve immediately with your favorite toppings, such as fresh berries, powdered sugar, whipped cream, or maple syrup.
Congratulations! You've mastered the art of making extra fluffy soufflé pancakes. These delicate, airy pancakes are sure to impress your family and friends. Enjoy them as a special breakfast treat or even as a light dessert. Don't forget to experiment with your favorite toppings for an extra touch of deliciousness.
Extra fluffy souffle pancakes FAQ:
The pancakes are done when the bottom is golden brown, and bubbles form on the surface. After flipping, they should be golden on the other side as well. Each side typically takes about 5-7 minutes to cook.
Yes, you can try substituting all-purpose flour with a gluten-free flour blend or cake flour, but the texture may vary slightly. Make sure the substitute is suitable for baking.
To store leftovers, place them in an airtight container and refrigerate for up to 2 days. They can be reheated in a microwave or skillet before serving.
While sugar adds sweetness and contributes to the fluffy texture, you can reduce it or use alternatives like honey or maple syrup, but the consistency and flavor may change.
Yes, separating the eggs is crucial for achieving the extra fluffiness. Whipping the egg whites separately helps incorporate air, making the pancakes light and airy.
Tips:
- Ensure all your ingredients are at room temperature, especially the eggs and milk. This helps with better mixing and achieving the desired texture.
- Separate the egg whites and yolks carefully. Make sure no yolk gets into the whites to achieve perfectly whipped meringue.
- When whipping the egg whites, make sure your mixing bowl and whisk are clean and dry. Any grease or moisture can prevent the whites from reaching stiff peaks.
- Fold the whipped egg whites into the batter gently to avoid deflating them. Use a spatula and fold in a circular motion.
- Cook the pancakes on low heat. High temperatures can cause the outside to burn while leaving the inside undercooked.
- Cover the pan with a lid while cooking the pancakes. This helps them rise higher by trapping steam.
- Serve immediately after cooking to enjoy the full fluffiness. Soufflé pancakes tend to deflate as they cool down.
Nutrition per serving
3 ServingsCalories 670kcal
Protein 15g
Carbohydrates 100g
Fiber 1.25g
Sugar 70g
Fat 24g
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