These cloud-fluffy pancakes are impossibly light, tall and tender, made from just a few simple ingredients you probably already have in your kitchen. Whipped egg whites give them their souffle-like lift, so they taste like a special weekend treat — and if you love airy breakfasts, try these Souffle Pancakes and Banana Oat Pancakes next.
Ingredients
- 30 g (1/4 cup) flour
- 20 ml (4 tsp) milk
- 2 eggs
- 25 g (2 tbsp) erythritol or sugar
- 1/2 tsp baking powder
- A pinch of vanilla powder
Instructions
- Separate the egg whites from the yolks. Beat the whites to stiff peaks, slowly adding the erythritol.
- Whisk the yolks with the vanilla and milk, then add the flour and mix until no lumps remain.
- Gently fold the whipped whites into the yolk mixture.
- Heat a non-stick skillet, add 2 teaspoons of water, spoon in the batter, cover with a lid and cook 2-3 minutes. Flip and cook 2 more minutes.
Tips
- Beat the whites to stiff, glossy peaks and fold them in very gently — overmixing will deflate the batter.
- Keep the heat low and the lid on, so the steam helps the pancakes rise tall and stay soft.
- Serve right away with berries, maple syrup or a dusting of powdered sugar, and see Serious Eats for more egg-white technique tips.
Nutrition: Not specified for this recipe.