Souffle pancakes. 
Delicious, airy, light, and fluffy pancakes that are easy to make. The perfect treat for breakfast and dessert. Serve with your favorite fruits, cream, and syrup. 
The ingredients for Souffle Pancakes are similar to regular pancakes, so what makes them different. Souffle Pancakes are all about the eggs. Egg yolks and egg whites are separated, and the whites are beaten to make the meringue. Just like how you would make savory and sweet souffle or chiffon cakes.
Good luck and enjoy. 
– 2 eggs, separated
– 40 gr cake flour, sifted
– 40 gr sugar
– 30 gr milk
– 1/2 tsp vanilla extract
– 1tsp lemon juice
– butter or cooking spray oil
-3-4 tbsp water to steam
Directions:
1. Separate egg whites and egg yolks into two different bowls. Put the egg whites in your stand mixer bowl, and add the lemon juice. Start the stand mixer at low speed. Stop the machine when the egg white mix turns frothy, then add the sugar 1 tbsp at a time. Turn it back on at its highest speed until the egg whites form stiff peaks. Stop the machine, take out the bowl and flip it upside down to check if the meringue is stiff enough
2. In a different bowl combine egg yolk, vanilla extract, and milk. Now add sifted flour whisk until well incorporated.
3. Use a baking spatula to take out one scoop of the meringue and dump it in the batter. Gently fold together. Then, fold the remaining meringue, one heaping spoonful at a time, into the batter mix. Repeat the motion until the egg whites and the batter have been well-incorporated but not overly mixed.
4. Heat the pan on low heat. Coat the pan with butter. Then using a large serving spoon add a layer of batter to the pan, or transfer batter to a piping bag. (optional). (If you’re using a piping bag use a wide tip to make it easier to form. Pipe 2-3 mounds of the mixture about 3 inches high.) Now add a spoonful of water on side of the pan and cover, turn heat to low, and cook for 3 minutes. Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula. Again add 1 tbsp of water, cook for another 3 minutes until golden brown.
5. Top the hot pancakes with whipped cream and berries or your favorite toppings and serve immediately.
Enjoy 🙂
Note:
- Use water to steam: Adding water will help the pancake cook faster and also more evenly.
- Try to use a pastry bag but you can use a Ziploc instead.
- Unlike regular pancakes, you will need to cook these thick & fluffy pancakes for a longer time. If you use higher heat, the pancakes may look done, but the inside will be too raw. So cook on low heat.
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