Easy Souffle Pancake
Fluffy, cloud-like pancakes that melt in your mouth are just 20 minutes away with this Easy Souffle Pancake recipe. Perfect for a quick breakfast or a decadent brunch, they’re surprisingly simple to whip up in just 10 minutes of prep and 10 minutes of cooking.
Ingredients
- 2 egg yolks
- 3 egg whites at room temperature
- 1/4 cup cream
- 1/4 cup milk
- ¼ cup all purpose flour
- 1 tablespoon caster/granulated sugar
- 1 pinch salt
- 2 tablespoons melted butter
- 5 strawberries quartered
- 3 tablespoons blueberries
- maple syrup to serve
Instructions
- In a bowl, beat together the egg yolks, cream and milk.
- Add the flour, sugar and salt slowly stirring until just combined. Lastly stir in the melted butter and mix well.
- In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. It is ok to leave some lumps, they will work themselves out in the cooking.
- Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over medium heat.
- Pour the batter into the pan. Cover with a saucepan lid and cook gently until the bottom of the pancake is lightly browned and bubbles appear around the edges, approximately 5 - 8 minutes.
- Add the berries gently on top of the batter.
- Place the saucepan under a low grill or broiler and cook until the top of the pancake is brown and the center is just set, roughly 2-3 minutes.
- Gently slide the pancake onto a serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries and drizzle with maple syrup.
Tried this recipe?Let us know how it was!