Is there anything more delicious than a morning that starts gently and quietly sans alarm clock and culminates in a decadent brunch spread complete with tart, fizzy mimosas and the fluffiest pancakes known to man? No, really, I promise you, the fluffiest.
These soufflé pancakes are a lot more work than traditional pancakes, but absolutely worth the effort. They are so delightfully airy that you can feel the bubbles on your tongue. The ingredients are simple and few. This recipe is all about technique, so follow the instructions carefully for best results.
- 2 eggs, separated
- 4 tbsp flour
- 2 tbsp milk
- 1 tsp vanilla
- 3 tbsp sugar
- Powdered sugar for dusting
- Raspberries to garnish
- Maple syrup (optional)
- Whisk together egg yolks, flour, milk, and vanilla until combined.
- Beat egg whites until foamy and then gradually add sugar while continuously beating for 2-3 minutes until stiff peaks form.
- Add a small amount of the stiff egg whites to the egg yolk mixture and whisk to combine. Put away the whisk. Now you need to be gentle!
- Gently fold the rest of the egg whites into the mixture using a spatula, being sure not to deflate the egg whites.
- Heat a non-stick pan over medium heat with oil.
- Using an ice cream scoop, scoop batter into pan. This recipe will make 4 pancakes, but if your pan is not large enough, you will have to cook 2 at a time. I use a 12-inch pan to accommodate 4 pancakes. They need their space. Do not spread the batter out, just scoop into heaps in the pan.
- Add 4 teaspoons of water, cover, reduce heat slightly, and cook for 6 minutes.
- Flip, cover, and cook for 5 minutes.
- Dust with powdered sugar, garnish with raspberries, and enjoy!