Soufflé Pancake
Tall, cloud-like soufflé pancakes made by folding stiff meringue into an egg-yolk batter and steam-cooking on the lowest heat. You only need a frying pan to achieve a café-style result right at home.
Ingredients
Yolk Batter
- Cake flour45g
- Baking powder2g
- Egg yolks2
- Milkas needed
Meringue
- Egg whites2
- Sugar30g
- Lemon juice1 drop
Directions
- 1
Combine 45g cake flour and 2g baking powder. Sifting the dry ingredients together will give you a smoother batter.
- 2
Separate the eggs carefully. Add the dry ingredients from step 1 to the yolk bowl and mix until combined.
- 3
Gradually add milk to the yolk batter, stirring until it reaches a slightly thick, pourable consistency.
- 4
Add a drop of lemon juice to the egg whites and begin beating with a hand mixer. Add 30g sugar in 2–3 additions as you beat. Make sure no water or yolk gets into the whites or the meringue won't form.
- 5
Continue beating until the meringue forms firm, glossy peaks that hold their shape.
- 6
Add half of the meringue to the yolk batter and fold until evenly incorporated.
- 7
Gently fold in the remaining meringue with a light cutting and folding motion — don't overmix. A few streaks are fine; keeping the meringue airy is more important.
- 8
Wipe a lightly oiled pan with a paper towel. On the lowest heat, spoon the batter in 2–3 layers, add 1 tbsp water around the edge, cover, and steam for 3 minutes. Flip carefully, add another 1 tbsp water, cover, and steam for 2 more minutes.
- 9
Top with powdered sugar, fresh fruit, whipped cream, or maple syrup and serve immediately.
Tips
Heat control is everything — flip only when the bottom is fully set or the pancake will collapse. For the meringue, keep the bowl and beaters completely dry and free of yolk; even a trace of fat prevents the whites from whipping properly.