Soufflé Pancakes Recipe

Introduction

Soufflé pancakes are delightfully light and fluffy, with a height and softness that make them a special treat. These airy stacks are perfect for a relaxed weekend breakfast or brunch, served warm with butter and maple syrup.

Ingredients

• 2 large eggs, separated
• 2 tbsp golden caster sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• 2 tbsp self-raising flour
• 1 tsp vegetable oil
• Butter, icing sugar and maple syrup, to serve

Instructions

1. Step 1: Whisk the egg whites in a clean bowl with 1 tablespoon of sugar using an electric whisk or stand mixer until stiff peaks form.
2. Step 2: In a separate bowl, beat the egg yolks, remaining 1 tablespoon sugar, and vanilla extract together until pale and foamy, with a ribbon trail when the beaters lift out.
3. Step 3: Gently fold in the milk and self-raising flour into the egg yolk mixture until just combined.
4. Step 4: Fold the egg whites carefully into the yolk mixture, using a spoon or spatula to preserve as much air as possible for a fluffy batter.
5. Step 5: Heat a large non-stick frying pan with a lid over very low heat. Drizzle in the vegetable oil and wipe with kitchen paper to leave a thin film on the pan’s base.
6. Step 6: Spoon three piles of batter into the pan, using about two thirds of the mixture. Keep piles tall without spreading. Cover with the lid and cook for 2–4 minutes to let steam set the pancakes.
7. Step 7: Remove the lid and add a small dollop of remaining batter on each pancake to build height. Cover and cook for another 4–6 minutes until the tops start to set.
8. Step 8: Carefully flip the pancakes using a spatula. The base should be light golden brown. Cover and cook for another 4–6 minutes until golden on both sides and slightly wobbly but cooked through.
9. Step 9: Serve immediately with butter, a dusting of icing sugar, and maple syrup.

Tips & Variations

• Use a clean, dry bowl for whisking egg whites to help achieve stiff peaks easily.
• Cooking on very low heat is key to avoid burning while allowing pancakes to rise and cook evenly.
• Swap maple syrup for fresh berries or whipped cream for a fruity twist.
• For extra flavor, add a pinch of cinnamon or lemon zest to the batter.

Storage

Soufflé pancakes are best enjoyed fresh as they lose their airy texture upon storing. If needed, keep leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven or microwave for a few seconds, but they may not be as fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter in advance?

It’s best to prepare the batter just before cooking to keep the egg whites fluffy and ensure the pancakes rise properly.

What if my egg whites don’t form stiff peaks?

Make sure your bowl and whisk are completely clean and dry. Also, avoid any yolk contamination. Use fresh eggs for best results.