Breakfast
Soufflé Pancakes
30 minServes 2Nutri-Score C€€
C
30 min
30 minSoufflé Pancakes
what you need
Ingredients
eggs (separated into yolks and whites)Other2 pieces
flour (sifted)Grains40 g
milkDairy30 ml
sugarPantry30 g
strawberries (fresh, for serving)Produce100 g
per serving
Nutrition
176kcal
- Carbs
- 23 g
- Proteins
- 8 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Frying pan
Spatula
step by step
Method
- Step 1
Make the batter
- Whisk the egg yolks with the milk, then fold in the sifted flour until smooth.
- Step 2
Whip the egg whites
- Beat the egg whites, adding the sugar gradually, until stiff glossy peaks form.
- Step 3
Fold together
- Gently fold the meringue into the yolk batter in batches, keeping the mixture airy.
- Step 4
Cook the pancakes
- Cook the batter in a lightly greased pan over low heat with the lid on.
- Flip gently and cook until puffed and golden.
- Step 5
Serve
- Plate the pancakes and top with fresh strawberries.