SOUFFLÉ PANCAKES

 

These no-baking-powder soufflé pancakes are unbelievably light and fluffy! Whipped egg whites replace the baking powder in the pancakes, giving them a light and fluffy consistency.

 

INGREDIENTS

1 cup all-purpose flour

1/4 tsp kosher salt

2/3 cup whole milk

1 tsp vanilla

3 large egg yolks, room temperature

3 large egg whites, room temperature

1/4 cup sugar

 

Separating the egg yolks from the egg whites. Set aside the whites.

In a large mixing basin, combine the flour, salt, milk, vanilla, and egg yolks until blended.

 

Whip the egg whites in a separate bowl using a hand mixer or a stand mixer on medium speed. When the egg whites start to thicken, softly pour in the sugar while the mixer is still running. Using an electric mixer, whip the egg whites until firm peaks form. At this stage, they will still appear gleaming. Please keep in mind that the egg whites MUST have firm peaks, as seen in the photo above. If they are not, whip them for a longer period of time. This is EXTREMELY IMPORTANT for this recipe. But don't take it too far. When the whites start to look dry and crumbly, you've gone too far with the pounding.

 

Using a rubber spatula, fold in roughly a fourth of the egg white mixture into the pancake batter. This will lighten the batter and make folding in the remaining whites simpler. Add half of the remaining egg whites to the mixture and gently fold them in with a rubber spatula, being careful not to deflate them. Fold in the remaining egg whites carefully until there are no obvious white streaks.

 

Melt butter on a griddle or pan over medium heat. Pour roughly 1/4-1/3 cup batter each cake into a greased skillet and gently spread out to a circular with the back of a spoon or measuring cup. Even if there is no baking powder, bubbles will appear on top. When the bubbles pop and the bottom is gently browned, flip the cakes once. Cook until the second side is gently browned. If not serving immediately, keep warm in a 200°F oven.