These delicious fluffy soufflé pancakes are perfect for a cozy breakfast or as a small dessert topped with berries or whatever you fancy. They are best served immediately, as they will collapse over time just like a soufflé would.
Ingredients
3 egg whites
2 egg yolks
25 g sugar
30 g wheat flour
1 tsp vanilla sugar
1 tsp vinegar
20 g whole milk
1/2 tsp salt
Neutral-tasting oil for the pan
Method
Whisk the egg whites with the vinegar. Add the sugar and whisk until you have a stiff meringue.
Whisk the egg yolks with salt, vanilla sugar, and milk until white and frothy. Then sift in the flour and gently fold it in.
Gently fold the egg whites into the egg yolk mixture in two stages.
Pour the pancake batter into a piping bag and prepare a pan with a little oil.
Pipe small pancakes onto the pan, approximately 4 cm high, and cook them for about 3-4 minutes on each side. Be careful with the heat, as they need to be tall and cooked through.
Serve the delicious fluffy pancakes with a sprinkle of powdered sugar, syrup, fresh berries, or whatever you desire.
Happy baking! <3
TIPS
- When whisking the egg whites, whisk them until you have a stiff, glossy meringue, similar to what you'd use for cream puffs or meringues. This can take up to 10-12 minutes. Long, firm peaks of meringue should form that do not collapse.
- Fry the pancakes over low heat, as they are tall and need to be cooked through. It can be tempting to turn up the heat, but the pancakes will burn before they are cooked through. They need plenty of time over low heat to achieve that delicious soufflé texture.
- The batter should not be spread thinly in the pan like normal pancakes. They are piped onto the pan in tall mounds. After they have rested on the pan for half a minute and set slightly, you can give each pancake a small extra dollop of batter on top to make them a little taller.
- They should be served immediately because they will collapse after a while, just like a normal soufflé. They cannot be placed on a plate and stacked until eaten, like normal pancakes. Place them on a small dessert plate, arrange them immediately, and serve.