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Soufflé pancakes recipe

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If you're wanting to try a new fluffy pancake recipe, these soufflé pancakes are dreamy! The technique requires a little patience, but the results are worth it! Don't save these for Pancake Day, enjoy them all year round for a special breakfast, brunch or just because. Serve them with passion fruit or whatever toppings you fancy. See method

Serves 2
Takes 30 mins
237 calories / serving
Healthy
Vegetarian

Ingredients

3 eggs
40g plain flour
5 tsp whole milk
½ tsp vanilla extract
4 tsp golden caster sugar
½ tsp vegetable oil
1 passion fruit, to serve (optional)
drizzle of fruit coulis, to serve (optional)

High in protein and high in vitamin D

Each serving contains

Energy
995kj
237kcal 12%
Fat
10g 14%
Saturates
3g 14%
Sugars
9g 10%
Salt
0.5g 8%

of the reference intake
Carbohydrate 23.4g Protein 13.5g Fibre 0.8g

Method

Before you start, ensure the eggs are fridge-cold. Separate the eggs into 2 bowls. Whisk the yolks, flour, milk, vanilla extract and a pinch of salt together until smooth.
Beat the egg whites for 4-5 mins with an electric whisk to form stiff peaks. Whisk in the sugar, 1 tsp at a time, until you have a voluminous, glossy meringue. Use a metal spoon to gently fold ⅓ of the egg white into the yolk mix to loosen, then fold in the remaining whites.
Brush the oil over the base of a lidded nonstick frying pan on a low heat. Spoon 6 tall mounds of batter into the frying pan. Drizzle 1 tsp water onto the base of the pan, cover with a lid and cook for 10-15 mins undisturbed until lightly golden on the base and the sides are bouncy to touch. Carefully turn over, add another 1 tsp water, cover and cook for 7-10 mins until the batter has set. Undercooking can cause the pancakes to deflate, so be patient.
Serve immediately with passion fruit and a drizzle of fruit coulis, if you like.

Tip: Cook the pancake batter straight away and over a low heat to ensure a tall soufflé.

See more Pancake recipes