Soufflé Pancakes
These Japanese-inspired soufflé pancakes are fluffy and jiggly - perfect for holiday breakfast! Indulgent light and airy pancakes with subtle egg flavor. Perfect with fresh cream, maple syrup, and fresh berries!
Make This Recipe
Ingredients
1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons whole milk
3 Eggland's Best Eggs, large
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Preparation
- Separate egg whites and yolks.
- In a large bowl, mix yolks, milk, and vanilla extract.
- In a stand mixer, or medium bowl with hand mixer, whisk egg whites and cream of tartar on medium speed until frothy.
- Increase speed to medium-high, slowly add sugar one tablespoon time. Continue whisking until stiff peaks.
- Sift cake flour, baking powder, and salt into yolk mixture and mix slightly (lumps are ok).
- Heat a large nonstick pan over low heat.
- Whisk in 1/3 of the egg whites into flour mixture.
- Switch to a spatula and gently fold in the egg whites two more times - be careful not to deflate the egg whites.
- Scoop in 1/4 cup of batter onto nonstick pan for each pancake (4 total).
- Add two more 1/4 cups of batter onto each pancake (pile it on top to grow height).
- Add 2 tablespoons water onto pan, cover with lid, and cook for 4 minutes.
- Gentle move pancakes onto a plate.
- Repeat steps 9-11 with the remaining batter and cook for only 3 minutes.
- Return pancakes from plate back to the pan by placing the pancakes on top (uncooked side down to uncooked side)
- Cook for 1-2 more minutes.
- Eat immediately with fresh cream, maple syrup, and fresh berries.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 |
|---|---|
| Calories | 303 |
| Fat | 6.8g |
| Saturated Fat | 1.9g |
| Cholesterol | 257mg |
| Sodium | 688mg |
| Carbohydrates | 44.3g |
| Dietary Fiber | 0.9g |
| Protein | 12.7g |