Soufflé Pancakes are so fluffy and jiggly, they are so fun! It does require a little bit of technique but they’re so worth it once you nail it.
1 egg, separated
1 tbsp ap flour
2 tsp cornstarch
1 tbsp milk
½ tsp vanilla extract
1 tbsp sugar
In small a bowl with egg yolk, add flour, cornstarch, milk, and vanilla extract. Mix well and set aside.
In a larger bowl with the egg white, mix until foamy then gradually add sugar. Whisk until you get glossy stiff peaks. Add half of the egg yolk mixture to the egg white and mix well. Don't worry about being too hard on it. Make sure it's thoroughly mixed.
Add the rest of the yolk mixture and gently fold it in - don't overmix at this point.
In a pan on medium-low heat, wipe some oil on it then layer scoops of the batter on the pan. Add two tsp of water and cover for 2 minutes. To make it fluffy, add an extra scoop of batter on top of and close the lid for another minute.
Flip or roll the pancake over and add two more teaspoons of water. Cover and cook for another 3-4 minutes until the exterior of the pancake looks dry. Make sure to adjust the heat if pan is getting too hot.
Let it sit after removing the lid for another two minutes to set and transfer to plate.
Dust with powdered sugar and top with strawberries, or your choice of fruits/toppings. Enjoy!
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