Cloud-soft Soufflé Pancakes
Cloud-like, jiggly pancakes that are impossibly light — a café-worthy breakfast made with whipped egg whites.
Let's make it.
- 01
Whisk egg yolks with milk and vanilla until smooth.
- 02
Sift in cake flour and baking powder. Mix until just combined (a few lumps are fine).
- 03
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff, glossy peaks.
- 04
Fold 1/3 of the meringue into the yolk batter to lighten it, then gently fold in the remaining meringue in two additions. Do not deflate.
- 05
Heat a non-stick pan on the lowest heat. Lightly butter it. Pipe or spoon batter into tall rounds using ring molds.
- 06
Add 2 tbsp water to the pan, cover, and cook for 6–7 minutes. Gently flip using the ring mold for support. Add more water, cover, and cook another 6–7 minutes.
- 07
Remove molds carefully. Stack pancakes and serve with maple syrup, whipped cream, and fresh berries.