Fluffy Soufflé Pancakes
Fluffy Soufflé Pancakes
Easy Soufflé Pancakes Made with Hotcake Mix (No Oven Required)
Create delightful, airy soufflé pancakes right in your own kitchen, without even needing an oven! This recipe uses readily available hotcake mix to achieve a wonderfully soft and sweet texture. Perfect for a special breakfast or a delightful brunch treat, these pancakes promise a melt-in-your-mouth experience that’s both comforting and impressive.
Ingredients- 120g Hotcake mix (approx. 1.5 cups)
- 3 Fresh eggs (yolks and whites separated)
- 70ml Milk (approx. 1/3 cup)
- 30g Sugar (approx. 2.5 tablespoons)
- 2-3 drops Vanilla extract or vanilla bean paste (for enhanced flavor)
- A pinch of powdered sugar (for dusting)
- 1 Fresh strawberry (for garnish)
Cooking Instructions
Step 1
First, prepare two clean bowls. Carefully separate the egg whites from the yolks. Ensure the bowl for the egg whites is completely free of any water or grease, as this is crucial for achieving good volume.
Step 2
In the bowl with the egg yolks, add the 120g of hotcake mix, 70ml of lukewarm milk, and 2-3 drops of vanilla extract for that lovely aroma and taste.
Step 3
Using a whisk or a spatula, gently mix these ingredients together until just combined and smooth. Avoid overmixing, as this can develop gluten and result in tough pancakes. The goal is a lump-free batter.
Step 4
In the separate, clean bowl containing the egg whites, gradually add the 30g of sugar in two or three additions. Whisk the egg whites using an electric mixer or a balloon whisk, maintaining a consistent, one-directional motion. This technique helps create a stable and fine meringue. Start at a medium-low speed and gradually increase as you add the sugar.
Step 5
Continue whisking until the egg whites form stiff peaks. This means that when you lift the whisk, the peaks that form stand straight up without collapsing. This stage is often referred to as ‘stiff peaks’ and is essential for fluffy pancakes.
Step 6
Gently fold about one-third of the stiff meringue into the yolk batter. Use a spatula and a folding motion, cutting down through the center and bringing the batter up from the sides. This helps to lighten the yolk mixture without deflating the meringue too much.
Step 7
Add the remaining meringue in two more additions, continuing to fold gently. Be careful not to overmix; the key is to incorporate the meringue evenly into the yolk batter until you have a light and airy soufflé batter. The goal is to maintain as much airiness as possible.
Step 8
Heat a non-stick pan over low heat and melt a small amount of butter, coating the surface evenly. Keeping the heat on low is essential to prevent the pancakes from burning before they cook through.
Step 9
Pour the soufflé batter into the pan in circular shapes, creating the pancake base. To achieve a nice, thick soufflé pancake, you can add the batter in two or three layers, allowing each layer to set slightly before adding the next. Building up the center slightly can help create a taller pancake.
Step 10
Once the batter is in the pan, immediately cover it with a lid and let it cook for about 2 to 3 minutes. Covering the pan traps steam, which helps the pancakes cook evenly and become wonderfully fluffy on the inside.
Step 11
Carefully check the underside of the pancake. When it’s a beautiful golden brown, it’s time to flip. Use a spatula to support the entire pancake as you gently turn it over to avoid breaking its delicate structure.
Step 12
After flipping the pancake, cover the pan again and cook for an additional 2 minutes. This ensures the second side is also perfectly golden and the pancake is cooked through, remaining moist and tender inside.
Step 13
Transfer the perfectly cooked soufflé pancakes to a plate. You can cut them into desired portions if you like. Dust generously with powdered sugar and garnish with a fresh strawberry for a beautiful presentation. Serve immediately and enjoy the delightful, fluffy texture!
