Fluffy Soufflé Pancakes
How to Make Soft and Airy Soufflé Pancakes
Indulge in these incredibly fluffy and soft soufflé pancakes that feel like eating a piece of a cloud! With the addition of meringue, they melt in your mouth. Making soufflé pancakes is surprisingly easy: simply whip egg whites into a meringue, pour the batter thickly onto a pan, and cook over low heat. This recipe ensures you can create these delightful pancakes without any hassle. Whip up some soft soufflé pancakes and enjoy a blissful moment!
Batter Ingredients- 4 eggs
- 4 Tbsp pancake mix
- 1 Tbsp sugar
- 40ml milk
Cooking Instructions
Step 1
This recipe yields 4 soufflé pancakes, each approximately 10cm (4 inches) in diameter.
Step 2
First, carefully separate the yolks and whites of 4 fresh eggs into two separate bowls. Ensure no yolk gets into the egg whites, as this can prevent them from whipping properly.
Step 3
In the bowl with the egg yolks, lightly whisk them with a fork or whisk until smooth. Then, add 40ml of milk and mix well until thoroughly combined, creating a creamy base.
Step 4
Sift 4 tablespoons of pancake mix into the yolk and milk mixture. Sifting helps to prevent lumps and ensures a smoother batter.
Step 5
Gently mix the sifted pancake mix into the yolk batter until just combined. Avoid overmixing; a few small lumps are okay.
Step 6
In a clean, dry bowl, whip the 4 egg whites using an electric mixer or a whisk. Start on medium speed and, once foamy, gradually add 1 tablespoon of sugar in 2-3 additions. Continue whipping on high speed until stiff peaks form – the meringue should be firm and glossy.
Step 7
To check if the meringue is ready, lift the whisk: the peaks should stand straight up without curling over. If you tilt the bowl, the meringue should not slide out.
Step 8
Gently fold about one-third of the meringue into the yolk batter using a spatula. Use a cutting motion to incorporate it without deflating the meringue. Once partially combined, add the remaining meringue and continue to fold gently until just incorporated. Be careful not to overmix.
Step 9
Heat a non-stick pan over medium-low heat. Lightly coat the pan with cooking oil using a paper towel. This prevents sticking and helps create an even golden-brown crust.
Step 10
Pour the batter onto the prepared pan, creating thick, round shapes. Don’t spread it too thin; the thickness is key to achieving the signature soufflé height.
Step 11
Immediately cover the pan with a lid and reduce the heat to the lowest setting. Cooking slowly over very low heat is crucial for ensuring the inside cooks through without burning the outside.
Step 12
Once you see small bubbles forming on the surface of the pancake, carefully add a little more batter on top to build up the height. Do this gently to maintain the shape.
Step 13
To prevent the thick pancake from burning on the outside while the inside is still raw, carefully add 1 tablespoon of water around the edge of the pan. Immediately cover with the lid. The steam created will help cook the pancake through. Cook for about 5 minutes.
Step 14
Gently lift the edge of the pancake with a spatula to check if the bottom is golden brown and cooked. Carefully flip the pancake. Add another tablespoon of water around the edge, cover again, and cook for about 5 more minutes until the second side is also golden and the pancake is fully cooked. Enjoy your delicious soufflé pancakes!
