Souffle Pancakes

Yield 6 servings
20 minutes prep
20 minutes cook

2 egg whites
1 egg yolk
3 Tablespoons caster sugar
½ Tablespoon vanilla extract
½ teaspoon baking powder
3 Tablespoons cake flour
2 Tablespoons milk
1/8 teaspoon salt
1/8 teaspoon cream of tartar


  1. Separate the eggs from the white and yolk.
  2. With a mixer, blend the yolk for a minute, add the baking powder, vanilla and a tablespoon of sugar. Add the milk. Then shift the cake flour into the mixture until just mixed.
  3. In another bowl, whip the egg whites until nearly fluffy. Add the remaining sugar, salt and cream of tartar. Whip until it reaches soft peaks.
  4. Preheat the non-stick pan on low for at least 4 minutes to allow even distribution of LOW heat.
  5. Add a third of the egg white to the yolk mixture, fold to incorporate, add another third, fold to incorporate then mix in the remaining egg white to the yolk mixture and mix until just incorporated.
  6. Brush the pan with a thin layer of oil. To test the heat of the pan, add a drop of water in it. The droplets should steam off the surface, but if it sputters or dances, let it cool down.
  7. Drop about 1/3 cup of the mixture onto the pan, wait 30 seconds and add another scoop on top.
  8. Add a tablespoon of water on the sections of the pan away from the pancakes. Cover with lid.
  9. Steam for 4 minutes. Remove lid and flip.
  10. Add another tablespoon of water.
  11. Steam for another 4 minutes.
  12. Remove from pan. Enjoy with whipped cream or syrup and berries and confectioner’s sugar.

This recipe is adapted from the New York Times recipe and halved.

Additionally, if you want a more circular stacked pancake, you can buy pastry rings and grease them before adding the batter OR fashion pastry rings from aluminum foil. Make sure it’s no larger than 3 inches in diameter and 1 ½ inches tall for easy flipping.

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