Description
Enjoy these light and fluffy soufflé pancakes, perfect for a special breakfast or brunch. Their airy texture and subtle sweetness will delight your taste buds and impress your guests!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Butter, for cooking
- Powdered sugar, for serving
- Maple syrup or honey, for serving
- Fresh fruits (like strawberries or blueberries), for garnish (optional)
Instructions
- Sift the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
- Separate the Eggs: Carefully separate the egg yolks from the egg whites, placing the whites in a large mixing bowl and the yolks in a separate bowl.
- Mix the Wet Ingredients: Add granulated sugar to the egg yolks and whisk until pale and creamy. Then, mix in the milk and vanilla extract until well combined.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until just combined.
- Whip the Egg Whites: Beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Fold in the Egg Whites: Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
- Preheat the Pan: Heat a non-stick skillet or griddle over low heat.
- Prepare the Cooking Surface: Add a small pat of butter to the skillet and let it melt, coating the surface evenly.
- Scoop the Batter: Scoop about 1/4 cup of batter onto the skillet for each pancake, stacking another scoop on top for height.
- Cover and Cook: Cover the skillet with a lid and cook for about 4-5 minutes, checking occasionally.
- Flip the Pancakes: If golden brown on the bottom, gently flip the pancakes and cover again, cooking for another 4-5 minutes.
- Check for Doneness: Press the tops gently; they should spring back. If too soft, cook for an additional minute or two.
- Plate the Pancakes: Transfer the cooked pancakes to a plate, stacking them high.
- Dust with Powdered Sugar: Dust the tops with powdered sugar using a fine sieve.
- Add Toppings: Drizzle with maple syrup or honey and garnish with fresh fruits if desired.
Notes
- Ensure that no egg yolk gets into the egg whites for proper whipping.
- Cooking on low heat is essential to avoid burning the pancakes while ensuring they cook through.
- Feel free to customize toppings based on your preference!
- Prep Time: 15 minutes
- Cook Time: 15 minutes