Cloud-soft, jiggly and impossibly tall, souffle pancakes turn an ordinary morning into something special. Whipped egg whites do all the lifting — the same trick behind fluffy kefir pancakes — while a low, covered cook keeps them pillowy. If you like a savory twist another morning, try mini kefir pancakes with ham and cheese.
Ingredients
- 2 eggs
- 1 tsp lemon juice
- 40 g (3 tbsp) sweetener
- 40 g (1/3 cup) rice flour
- 25 ml (1.5 tbsp) milk
- Oil for the pan
Instructions
- Separate the whites from the yolks. Whisk the milk into the yolks; add the sifted flour and mix.
- Whip the whites with the lemon juice, gradually adding the sweetener, to stiff peaks.
- Gently fold the two mixtures; transfer to a piping bag or sturdy zip bag.
- Heat an oiled skillet, pipe the batter and cook covered on low on both sides.
Tips
- Keep the heat low and the lid on — steam is what helps the pancakes rise tall and stay soft.
- Fold, do not stir, the meringue into the yolk mixture so you keep all that air.
- For more breakfast pancake ideas, browse Allrecipes, and for egg-handling guidance, see USDA.
Nutrition (per 100 g): 180 kcal, protein 10.3 g, fat 7.2 g, carbs 18 g.