• BTSArmyKitchen

Souffle pancakes

Prep time: 8 minutes

Cook time: 10-15 minutes

Makes 2-3 pancakes


-2 large egg yolks

-4 tbsp/50g cake flour or all purpose flour

-1/2 tsp/ 2.5ml baking powder

-1 tsp/4.9ml vanilla extract

-2 tbsp/ 30ml milk

-1 tbsp/ 15 ml melted butter (or oil)


-2 egg whites

-1 1/2tbsp/ 18.75g sugar


  1. In a bowl, sift flour, sugar, baking powder, and salt. Add egg yolk, butter, milk, vanilla, and water. Stir to combine all ingredients thoroughly. Set aside.

  2. Keep the separated egg white refrigerated until you're ready to whisk it. Whip the egg whites and sugar until stiff peaks form. Carefully fold egg whites into the batter. The batter should be stiff yet fluffy and not runny at all.

  3. Heat butter in a frying pan. Pour about 1/4 cup (59ml) of the batter into the pan (it should stand on its own and not be runny) cover and cook for 2-3 minutes. Remove the lid, add another 1/4 cup of the batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.

Note: You can also use a non-stick ring mold for the pancakes so it holds its shape. If you don't have a mold, you can create your own by folding some aluminum foil in half, shaping them into round molds and stapling them to form ring molds. Be sure to greasing them before use. Place the ring molds so there is some space between them when cooking.

*CAREFULLY flip the pancakes (remove the mold if using any by sliding a thin spatula or the back of a knife around to release the pancakes) and cook the other side for another 4-5 minutes covered. Repeat with remaining batter until it's all gone.

4. Plate the pancakes and serve with whipped cream, fruits, syrup (if desired) and enjoy!

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