Ingredients
- 2 large eggs, whites and yolks separated
- 2 tablespoons (20 g) granulated sugar
- 1/4 teaspoon (1 g) cream of tartar
- 1/4 teaspoon (1 g) salt
- 1/4 cup (60 ml) milk
- 2 tablespoons (30 g) melted butter
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon (1 g) baking powder
- Oil for cooking
Directions
- In a bowl, combine the egg whites, sugar, cream of tartar, and salt. Whip until stiff peaks form.
- In a separate bowl, whisk together the egg yolks, milk, and melted butter until smooth.
- Stir in the flour and baking powder until combined. Fold in the egg whites until just combined.
- Heat a skillet or griddle over medium heat and lightly oil. Drop the batter in 1/4 cup (60 ml) amounts onto the skillet. Cook until golden brown, about 3-4 minutes.
- Flip the pancakes and cook for an additional 3-4 minutes. Serve warm with your favorite toppings.
Interesting Facts
- The key to making light and fluffy souffle pancakes is to not over-mix the batter.
- Souffle pancakes originated in Japan, where they are also known as "fluffy pancakes".
- These pancakes are a popular breakfast food in Japan and are often served with fruit or ice cream.
