Breakfast
Fluffy Soufflé Pancakes
30 minServes 2Nutri-Score C€
C
30 min
30 minFluffy Soufflé Pancakes
what you need
Ingredients
egg yolks (separated from the whites)Dairy2 pieces
milkDairy15 ml
vanilla oilPantry2 ml
cake flour (sifted)Grains30 g- baking powderPantry1 g
- egg whites (chilled)Dairy2 pieces
sugarPantry30 g- vegetable oil (for greasing the pan)Pantry10 ml
water (for steaming)Beverages10 ml
maple syrup (for serving)Pantry30 ml
per serving
Nutrition
219kcal
- Carbs
- 28 g
- Proteins
- 7 g
- Fat
- 9 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Sieve
Frying pan
Spatula
step by step
Method
- Step 1
Make the yolk batter
- Whisk the egg yolks with the milk and vanilla oil.
- Sift in the cake flour and baking powder, then mix until smooth.
- Step 2
Whip the egg whites
- Beat the egg whites and add the sugar gradually.
- Whip to a stiff, glossy meringue with firm peaks.
- Step 3
Fold in the meringue
- Fold the meringue into the yolk batter in batches, gently, to keep the air in.
- Step 4
Cook the pancakes
- Heat the pan on low heat and grease it with vegetable oil.
- Pour two-thirds of the batter into the pan, add the water, cover with a lid and cook.
- Add the remaining batter on top, add the water again, cover and cook.
- Step 5
Finish cooking
- Cover and cook until the pancakes are set and fluffy.
- Step 6
Serve
- Plate the pancakes and drizzle with maple syrup.