Soufflé Pancakes
11Min
1Servings
210Cal
MediumLevel
VegetarianKid friendly
#fluffy#sweet#breakfast
Equipment
Mixing bowl
Whisk
Electric hand mixer
Non-stick pan
Spatula
Ingredients
Main
egg (separated)
1 piece
flour
8 g
cornstarch
6 g
milk
15 ml
vanilla extract
2.5 ml
sugar
12 g
Instructions
1
Separate the egg
Carefully separate the egg white from the yolk into two bowls.
2
Mix yolk batter
Add flour, cornstarch, milk and vanilla extract to the egg yolk. Mix until smooth.
3
Whip egg whites
Beat the egg white with sugar until stiff peaks form.
3 min
4
Fold meringue into yolk batter
Gently fold 1/3 of the meringue into the yolk mixture, then fold in the remaining meringue.
5
Cook the pancakes
Heat a non-stick pan over low heat. Spoon the batter into small rounds and cook covered for 3-4 minutes per side.
8 minLow heattimer 4 min
Keep heat very low to prevent burning
Original recipe
Storage
Fridge: 1 days
Reheat: Microwave 20-30 seconds
Best eaten immediately while fluffy
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