These pancakes are tall, fluffy, and jiggly, with a soft, pillowy texture. They’re made by whipping egg whites into a meringue and gently folding them into the batter, then cooking slowly in ring molds to achieve height and airiness.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- A pinch of salt
- ¾ cup whole milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Oil, for cooking
Instructions
- Prepare dry mix
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Prepare wet mix
- In another bowl, whisk egg yolks with milk, vanilla, and melted butter until smooth.
- Add the wet mixture into the dry ingredients and stir gently until combined.
- Make meringue
- In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.
- Carefully fold the meringue into the batter in three additions, keeping the mixture light and airy.
- Cook pancakes
- Lightly oil a nonstick pan or griddle and place greased ring molds on it.
- Fill each mold halfway with batter.
- Cover the pan with a lid and cook on low heat for 6–8 minutes until the bottoms are golden.
- Flip carefully, cover again, and cook for another 5–6 minutes until set and fluffy.
- Serve
- Remove pancakes from molds gently.
- Serve warm with powdered sugar, syrup, whipped cream, or fresh fruit.
Servings
Makes 4–6 pancakes depending on mold size.
Notes
- Be gentle when folding the meringue to keep maximum air in the batter.
- Cooking on low heat is essential to prevent burning while allowing the pancakes to rise.
- Ring molds are key to achieving the tall soufflé shape.