Soufflé Pancakes Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
2 servings
Ingredients
  • 4 eggs, room temperature
  • 5 tablespoons sugar, divided
  • ¼ cup milk
  • 6 tablespoons plain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cream of tartar
  • 1 cup raspberries
Directions
  1. Using 3 clean cups, separate the egg whites and egg yolks until you have 2 egg yolks and 4 egg whites.
  2. In a medium-sized bowl, beat together the egg yolks and 2 tablespoons of sugar. Then, beat in ¼ cup of whole milk, the baking powder, and the flour until everything is smooth. Set this aside.
  3. In a clean bowl, whisk the 4 egg whites until they are foamy, then add the cream of tartar and continue to whisk until the egg whites are stiff. Then, gradually beat in the remaining 3 tablespoons of sugar until it is all combined, and the mixture is stiff and glossy, like meringue batter.
  4. Gently fold ⅓ of the egg white mixture into the egg yolk mixture until it is fully combined. Then, fold the rest of the egg whites into the mixture, being careful not to knock out the air bubbles.
  5. Using a large frying pan with a lid, turn on the hob to its lowest setting and very lightly grease the pan. Using a ¼ cup scoop, gently dollop the pancake batter into the pan. The soufflé pancakes require quite a bit of space, so do not overcrowd the pan — 2 or 3 pancakes at a time is plenty.
  6. Place the lid on the pan and allow the pancakes to gently cook for 4 minutes. Then, remove the lid and gently dollop another ¼ cup scoop of batter on top of each of the pancakes and allow them to cook, with the lid back on, for another 4 minutes.
  7. Using a thin spatula, gently lift up the edges of the pancakes and check the color of the bases. They should be a nice golden color and lift easily from the pan. If they aren't yet golden, give them another minute or 2 to reach the right color. When they are ready, very gently flip them over, replace the lid of the pan and allow them to cook for another 4 minutes.
  8. Gently remove the soufflé pancakes from the pan, scatter them with raspberries, drizzle them with maple syrup, and eat straight away.