Description
Explore light and fluffy Soufflé Pancakes Recipes at Tales Of A Kitchen, where airy pancakes meet delicious cookin’. Perfect for your next brunch adventure!
Ingredients
Scale
- 2 large eggs, separated
- 2 tablespoons sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- Butter or oil for cooking
Instructions
Prepare the Batter
In a large mixing bowl, whisk the egg yolks with sugar until pale and slightly thickened. Add milk and vanilla extract, and continue whisking until well combined. Sift in the flour, baking powder, and salt, folding gently until smooth.
- Whip the Egg Whites
In a separate, clean bowl, whip the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. - Combine the Mixtures
Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the batter. - Cook the Pancakes
Heat a non-stick skillet over low heat and lightly grease with butter or oil. Spoon the batter onto the skillet, using a ring mold for perfectly round pancakes. Cover with a lid and cook for about 4-5 minutes per side until golden brown and cooked through. - Serve and Enjoy
Serve the pancakes warm, stacked high, and topped with your favorite fruits, syrup, or a dusting of powdered sugar.
Notes
- For a vegan version, substitute eggs with aquafaba and milk with almond milk.
- Use a ring mold for a taller, more uniform pancake.
- Be gentle when folding the egg whites to maintain the airy texture.
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg