Description
Delightfully fluffy soufflé pancakes that are made in a pan, offering a rich buttery flavor and airy texture.
Ingredients
Scale
- 2 large Eggs
- 1/2 cup Whole Milk (or almond/oat milk)
- 1 cup All-purpose Flour (or almond flour for gluten-free)
- 1 tsp Baking Powder
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
- Pinch of Salt
Instructions
- Separate the egg yolks from the whites. Beat the yolks with sugar until pale and fluffy. Add milk and vanilla extract, stirring well.
- Sift together flour, baking powder, and salt. Gradually add to the yolk mixture, stirring until just blended.
- Whip the egg whites until stiff peaks form, then gently fold them into the batter.
- Heat a non-stick skillet over low to medium heat and grease lightly.
- Pour a generous scoop of batter into the pan, cover with a lid, and cook for 4-5 minutes. Flip gently and cook for an additional 2-3 minutes until golden.
Notes
Patience is key; ensure low heat and cover the pan for best results. Experiment with toppings like fresh fruits or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg
Keywords: soufflé pancakes, fluffy pancakes, brunch recipe, easy pancakes, no oven pancakes