Name: Cloud-like Souffle Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 tsp kosher salt; 1 tsp vanilla; 2 egg yolks; 3 egg whites; 1 cup flour; 1/4 cup sugar; 1 cup milk

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

Experience the unforgettable lightness of these cloud-like souffle pancakes, made without baking powder. The secret lies in perfectly whipped egg whites that make these pancakes airy, delicate, and delicious.

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Seasonings

gram

salt

Extracts

milliliter

vanilla extract

eggs

egg whites

Flour & Meal

all purpose flour

Sugars & Sweeteners

sugar

milk

Water

Calories

Carbohydrates

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Beta-cryptoxanthin

Riboflavin (B2)

Trans fatty acids

Vitamin K

Vitamin D

Protein

Phosphorus

Potassium

Sodium

Zinc

Lutein+zeaxanthin

Dietary Folate Equivalents

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Cloud-like Souffle Pancakes

Baking Goods

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/cloud-like-souffle-pancakes-2701703-2.jpeg

Separate the egg whites from the egg yolks, setting the whites aside.

In a large bowl, combine the flour, salt, milk, vanilla, and egg yolks until smooth.

In a separate bowl, whip the egg whites with a hand mixer or a stand mixer on medium speed until they begin to thicken.

Slowly stream the sugar into the egg whites, continuing to whip until they hold stiff peaks but still look glossy.

Stir about one quarter of the egg white mixture into the pancake batter using a rubber spatula.

Gently fold half of the remaining egg whites into the batter, being careful not to deflate the air out of them. Repeat with the remaining egg whites until no white streaks are visible.

Heat a greased griddle or skillet over medium heat.

Pour approximately 1/4-1/3 cup of batter per pancake onto the skillet, gently spreading it out to form a circle.

Flip the pancakes when bubbles form on the surface and the bottom is lightly browned.

Cook until lightly browned on the other side, then serve immediately, or keep warm in a 200F oven if not serving immediately.

Cloud-like Souffle Pancakes

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