Description
Light and fluffy souffle pancakes made with whipped egg whites and cooked to a golden perfection, perfect for a delightful breakfast or brunch treat.
Ingredients
Scale
Batter
- 2 egg yolks
- 3 egg whites
- 2 tablespoons whole milk
- 3 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
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, combine the whole milk, lemon juice, and egg yolks. Add the dry flour mixture gradually to this wet mixture and whisk until the batter is smooth and lump-free. Set aside.
- Whip Egg Whites: In a large mixing bowl, use a hand mixer to beat the egg whites. When they start turning white and foamy, slowly add granulated sugar and vanilla extract. Continue whipping until stiff peaks form, indicating the egg whites are well aerated.
- Fold Mixtures: Gently fold the whipped egg whites into the egg yolk batter in three batches, carefully mixing to retain the airy texture without deflating the whites.
- 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 pan surface.
- Cook Pancakes: Using a large ice cream scoop, spoon the souffle pancake batter onto the pan. Add 1 tablespoon of water near the pancakes, reduce the heat to low, and cover the pan with a lid. Let the pancakes cook for 5 minutes or until the bottoms turn golden brown.
- Flip and Finish: Carefully flip each pancake over and cook covered for another 5 minutes or until the other side is also golden and the pancakes are cooked through.
- Serve: Remove the souffle pancakes from the pan and serve immediately with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Be gentle when folding the egg whites to maintain the airy texture of the batter.
- Use a non-stick pan to prevent sticking and help achieve an even golden crust.
- Cooking covered with a lid helps the pancakes rise and cook evenly with steam.
- Adjust heat as needed to avoid burning or undercooking; medium-low to low heat works best.
- Serve immediately for best texture and fluffiness, as souffle pancakes deflate if left standing too long.
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 3 g
- Sodium: 30 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 75 mg
