These fluffy souffle dessert pancakes are impossibly light, tall and jiggly, with a soft, cloud-like center that melts on the tongue. If you love sweet breakfast treats, you will also enjoy our Fluffy Honey Pancakes and Fluffy Kefir Pancakes for Breakfast.
Ingredients
- 3 egg whites
- 1 egg yolk
- 40 ml (about 2 1/2 tbsp) milk
- 50 g (about 1/3 cup + 1 tbsp) rice flour
- Sweetener, to taste
- 1/2 tsp baking powder
- Pinch of salt
- 5 g coconut oil, for the pan
Instructions
- Whip the whites with a pinch of salt to stiff peaks.
- Mix the yolk with milk and sweetener. Add the sifted flour and baking powder.
- Gently fold the whites into the batter with a silicone spatula — it becomes incredibly airy.
- Grease the skillet with coconut oil, spoon on batter, then carefully add a second spoonful on top of each. Cover and cook on the very lowest heat on both sides.
Tips
- Keep the heat very low and keep the lid on so the pancakes rise tall without burning.
- Fold, never stir, the egg whites in, to keep all that precious air in the batter.
- For more pancake inspiration, browse Allrecipes, and for classic technique ideas visit Serious Eats.
Nutrition: per 100 g: 344 kcal, protein 18.2 g, fat 10.8 g, carbs 42.7 g.