Fluffy Soufflé Pancakes that Melt in Your Mouth
Cloud-like Softness: A Special Soufflé Pancake Recipe to Enjoy at Home
Make soufflé pancakes at home that rival those from your favorite cafe, boasting a wonderfully thick and fluffy texture that melts in your mouth! The ingredients are simple, making it an accessible recipe for anyone. Each bite brings pure happiness. It’s perfect for special occasions or as a delightful treat for yourself.
Basic Ingredients
- 3 large eggs (whites and yolks separated)
- 1 pinch of salt
- 20g milk
- 25g cake flour (or low-gluten flour)
- 35g granulated sugar
- 10g lemon juice
- 3g vanilla extract (or vanilla essence)
Cooking Instructions
Step 1
First, carefully separate the whites and yolks of 3 fresh eggs. Place the egg yolks in a bowl, add 1 pinch of salt, 3g of vanilla extract, and 20g of milk. Whisk gently until well combined. The vanilla will enhance the overall flavor of the pancakes.
Step 2
Next, sift 25g of cake flour into the yolk mixture. Sifting helps prevent lumps and ensures a smooth batter. Use a spatula or whisk to gently mix until no dry flour is visible. Be careful not to overmix, as this can make the pancakes tough.
Step 3
Now, let’s make the meringue. In a clean bowl, add the separated egg whites. Pour in 10g of lemon juice; this helps to neutralize any eggy smell and stabilizes the meringue. Add 35g of granulated sugar gradually, in 2-3 additions.
Step 4
Using a hand mixer or a whisk, beat the egg whites. Start on medium speed, and as foam begins to form, gradually add the sugar. Continue whipping until stiff, glossy peaks form. When you lift the mixer, the peaks should stand straight up firmly. (Whip until stiff peaks form).
Step 5
Gently scoop about 1/3 of the stiffly whipped meringue (approximately 3 tablespoons) and add it to the yolk batter. Using a spatula, carefully fold it into the yolk mixture. This step helps to lighten the yolk batter and makes it easier to incorporate the remaining meringue. Fold gently to avoid deflating the meringue.
Step 6
Add the yolk mixture from step 4 back into the bowl with the remaining meringue. Again, use a gentle folding motion to combine everything without deflating the airy meringue. You can do this by sweeping the spatula down the side of the bowl and then lifting the batter from the bottom. This ensures an even consistency for your soufflé pancake batter.
Step 7
Heat a non-stick pan over very low heat. Spoon or pour the batter onto the pan to form round pancakes of your desired size. Cover the pan with a lid and cook for about 5 minutes on this low heat. Cooking slowly ensures they puff up beautifully. You should hear a gentle sizzle when they’re ready to flip.
Step 8
After 5 minutes, carefully flip the pancakes using a spatula. Cover the pan again and cook for another 3 minutes on the other side. Ensure they are cooked through and golden brown. They should look beautifully puffed up.
Step 9
Transfer the warm, fluffy soufflé pancakes to a plate. Serve immediately with a pat of butter and a generous drizzle of maple syrup to your liking. They are also delicious with whipped cream or fresh fruit for a delightful brunch or dessert.
