If you’ve been on Instagram recently, you’ve probably seen soufflé pancakes popping up all over the ‘gram, and for good reason too–this latest food trend is super fluffy, delicious, and oh-so Instagrammable! And they’re actually really easy to make! The fool-proof recipe I follow requires only 4 simple ingredients:
- Eggs (2)
- Cake flour (40 grams, or 1/5 cup)
- Milk (30 grams, or 1/10 cup)
- Sugar (30 grams, or 1/10 cup)
Steps:
- Separate egg yolks from egg whites
- Sift cake flour, mix in bowl with egg yolks and milk until smooth
- Whisk egg whites in stand mixer or with a handheld mixer (or by hand if you’re so inclined lol, but I highly do not recommend this) until stiff peaks form
- Mix a bit of the whipped egg white (meringue) into your egg yolk mixture
- Gently fold the two together until combined
- Pour egg yolk+white mixture back into the rest of the meringue and gently fold with cutting motions; it’s important that you do this slowly but steadily until fully incorporated so that the air you’ve just whipped into your meringue doesn’t deflate!
- Heat up a pan greased with cooking oil. Some people like to use butter, but I find that butter burns more easily if you’re not careful.
- Ladle your batter into the pan and form small mounds, building up the batter until you reach your desired amount/height
- Cook on low heat and cover pan with a lid about 2-3 minutes into the cooking process
- Steam the soufflé pancake until the bottom is golden brown but the middle is still jiggly, then flip it upside down to griddle the other side
- Cover with the lid for another 2-3 minutes until both sides are fully cooked
- Serve as desired; I like to top my soufflé pancakes with whipped cream, powdered sugar, and strawberries!
Please give this recipe a try cause it’s super easy and yummy, and it’s light enough for you to enjoy several at once!