Fluffy Homemade Soufflé Pancakes
Fluffy Homemade Soufflé Pancakes
Easy Soufflé Pancakes Recipe Using a Frying Pan
Whip up incredibly fluffy and delicate soufflé pancakes right in your kitchen, no oven required! This recipe uses a meringue-based batter cooked gently in a frying pan to achieve a cloud-like texture. Top with whipped cream, fresh fruits, or syrup for a stunning visual and delightful taste experience. Perfect for a special breakfast or dessert!
Pancake Batter Ingredients- 1 Egg (separated into yolk and white)
- 17g Cake flour (sifted)
- 15g Milk
- 20g Sugar (for meringue)
- 1 pinch Salt
- 3 drops Vanilla extract (optional)
- 1 pinch Baking powder
- 1/2 tsp Lemon juice (for meringue)
Cooking Instructions
Step 1
First, carefully separate the egg. Place the egg white into a clean mixing bowl, and put the yolk into a separate bowl. Ensure no yolk contaminates the egg white for best meringue results.
Step 2
In the bowl with the egg yolk, add the milk (15g), a pinch of salt, and the vanilla extract (3 drops) for added fragrance. Whisk these ingredients together gently until well combined.
Step 3
Add the sifted cake flour (17g) to the yolk mixture. Gently fold or whisk until just combined and smooth. Be careful not to overmix, as this can develop gluten and make the pancakes tough.
Step 4
In the clean bowl with the egg whites, add the lemon juice (1/2 tsp). Using an electric mixer or a whisk, start beating the egg whites. Once they become foamy, gradually add the sugar (20g) in three additions, continuing to beat until stiff, glossy peaks form. The meringue should hold its shape firmly.
Step 5
Gently fold about one-third of the meringue into the yolk batter. Then, add the remaining meringue in two more additions, carefully folding it in with a spatula. Use a gentle lifting and folding motion to preserve as much air as possible, maintaining the batter’s volume.
Step 6
Now, it’s time to cook the pancakes. Lightly grease a non-stick frying pan over low heat (you can use a paper towel to spread a thin layer of oil). Divide about two-thirds of the batter and carefully spoon it into the pan, forming 2-3 pancakes of about 10cm diameter.
Step 7
Carefully pour 1 tablespoon of water around the edges of the pan. Immediately cover with a lid and cook on the lowest possible heat for 2-3 minutes. The steam will help cook the pancakes through.
Step 8
After 2-3 minutes, gently add the remaining batter on top of the partially cooked pancakes. Pour another tablespoon of water around the edges, cover again, and cook for another 3 minutes on low heat.
Step 9
After 3 minutes, carefully flip the pancakes. Pour the final tablespoon of water around the edges, cover with the lid, and cook for an additional 5-6 minutes. Cooking slowly on low to medium-low heat ensures they are cooked through without burning.
Step 10
The pancakes are done when the sides feel firm and a skewer inserted into the center comes out clean, with no wet batter sticking to it. They should be beautifully golden and puffed.
Step 11
Serve your warm, fluffy soufflé pancakes immediately. They are delicious topped with whipped cream, a pat of butter, sweet maple syrup, or honey. Fresh fruits or a dusting of powdered sugar also make lovely additions!
