Description
Fluffy and airy souffle pancakes that are light as a cloud, made with whipped egg whites and cooked gently on the stovetop for a soft, tender texture. Perfect for a delightful breakfast treat.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 egg yolks
- 2 tablespoons whole milk
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Egg Whites and Sugar
- 3 egg whites
- 2 tablespoons granulated sugar
For Cooking
- 1 teaspoon avocado oil
- 1 tablespoon water
Instructions
- Prepare Dry Ingredients: Whisk together the all purpose flour and baking powder in a mixing bowl. Set this mixture aside for later use.
- Mix Wet Ingredients: In another bowl, whisk together the whole milk, lemon juice, and egg yolks until combined. Then add the dry ingredients to this wet batter and whisk until smooth. Set aside.
- Whip Egg Whites: Using a hand mixer, beat the egg whites until they begin to turn white. Slowly add granulated sugar and vanilla extract while continuing to whip until stiff peaks form.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk and flour mixture in three additions, being careful not to deflate the batter.
- Preheat Pan: Preheat a non-stick pan over medium-low heat for 1 minute. Add a teaspoon of avocado oil and use a paper towel to spread the oil evenly across the surface of the pan.
- Cook Pancakes: Use a large ice cream scoop to place the souffle pancake batter onto the hot pan. Add one tablespoon of water to the pan, reduce the heat to low, and cover with a lid. Cook for 5 minutes or until the bottom is golden brown.
- Flip Pancakes: Carefully flip each pancake over and cook covered for another 5 minutes or until golden and cooked through.
- Serve: Remove the pancakes from the pan and serve immediately with your favorite toppings such as syrup, fruit, or cream.
Notes
- Be careful when folding the egg whites into the batter to maintain the airiness for fluffy pancakes.
- Cooking over low heat and covering the pan helps the pancakes cook through without burning.
- Use a non-stick pan and spread the oil evenly to prevent sticking.
- Serve immediately for the best texture, as souffle pancakes are best enjoyed fresh and warm.
- You can substitute avocado oil with another neutral oil or melted butter if preferred.
Nutrition
- Serving Size: 1 pancake
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
