These Soufflé Pancakes are delightfully fluffy and oh-so-easy to make, using just a handful of pantry staples. Perfect for breakfast or a weekend brunch, they have quickly become one of my favorite dishes to whip up, and my family can’t get enough of them!
Making Soufflé Pancakes is a bit like preparing Chinese cupcakes, which makes it a fun and unique twist on a classic breakfast.
The key steps involve separating the egg yolks from the egg whites and whipping the egg whites to create that signature airy texture.
If you’re making these in the warmer months, consider chilling the egg whites in the fridge for about 10 minutes. This helps them whip up more easily and gives you those tall, fluffy pancakes we all love.
To stabilize the egg whites while whipping, I like to add a few drops of lemon juice. It works wonders! If you don’t have lemon juice on hand, white vinegar is a great alternative.
When it comes to cooking, using a non-stick pan is essential. This ensures that your pancakes don’t stick and allows for easy flipping.
Once you master this recipe, you can get creative with toppings! Fresh fruits, whipped cream, or a drizzle of maple syrup elevate these pancakes to a whole new level.
Ingredients:
- 3 eggs
- 5g salt (about 1 pinch)
- 20g granulated sugar (about 2 tablespoons)
- 5-8 drops white vinegar or lemon juice
- 5-8g unsalted butter (for cooking)
- Powdered sugar (for decoration, to taste)
- Honey (for decoration, to taste)
Instructions:
(1) Separate Egg Whites and Yolks
- Crack the 3 eggs, placing the egg whites in one clean bowl and the yolks in another. Make sure the containers are completely dry and free of oil for best results.
(2) Prepare the Egg Yolks
- To the bowl of egg yolks, add 0.5g of salt. Use chopsticks or a whisk to gently beat the yolks until they are well mixed and slightly frothy.
(3) Whip the Egg Whites
- In the bowl of egg whites, add 20g of granulated sugar and a few drops of white vinegar or lemon juice. These ingredients help stabilize the egg whites for better whipping.
- Use an electric mixer to whip the egg whites. Start on low speed to combine the ingredients, then increase to high speed.
- Watch for the egg whites to reach a soft peak consistency. When you lift the whisk, the egg whites should form a small curve without falling.
(4) Combine Egg Whites and Yolks
- Gently fold the prepared egg yolk mixture into the whipped egg whites. Use a spatula to fold in a Z-shaped motion, being careful not to overmix. Overmixing can deflate the egg whites, which is key for a fluffy texture.
(5) Cook the Soufflé Pancakes
- Heat a non-stick frying pan over low heat and coat the bottom with a thin layer of unsalted butter.
- Pour the batter into the pan to form a circular shape, making sure it’s thick enough to hold its shape. You can make them small for mini pancakes or larger for a big fluffy pancake.
- Cover the pan with a lid and cook for about 8 minutes. Avoid lifting the lid during cooking to maintain steam and heat.
- After 8 minutes, carefully lift the lid and use a spatula to gently fold the soufflé starting from the edges, creating a semi-circular shape.
(6) Decorate the Soufflé Pancakes
- Once cooked, transfer the pancakes to a serving plate. Dust with powdered sugar using a sifter for even distribution.
- Drizzle honey over the pancakes for added sweetness and flavor, or serve with your favorite toppings such as fruits or whipped cream.
Notes
- Make sure your bowls and utensils are completely dry and free from any grease; this is crucial for whipping the egg whites successfully.
- Cook on low heat to ensure the pancakes are fully cooked without burning the outside.
Chinese Soufflé Pancakes Recipe
These Soufflé Pancakes are delightfully fluffy and oh-so-easy to make, using just a handful of pantry staples. Perfect for breakfast or a weekend brunch, they have quickly become one of my favorite dishes to whip up, and my family can't get enough of them!Print Pin RateServings: 2Calories: 167kcalIngredients
- 3 eggs
- 5 g salt about 1 pinch
- 20 g granulated sugar about 2 tablespoons
- 5-8 drops white vinegar or lemon juice
- 5-8 g unsalted butter for cooking
- Powdered sugar for decoration, to taste
- Honey for decoration, to taste
Instructions
Separate Egg Whites and Yolks
- Crack the 3 eggs, placing the egg whites in one clean bowl and the yolks in another. Make sure the containers are completely dry and free of oil for best results.
(2) Prepare the Egg Yolks
- To the bowl of egg yolks, add 0.5g of salt. Use chopsticks or a whisk to gently beat the yolks until they are well mixed and slightly frothy.
(3) Whip the Egg Whites
- In the bowl of egg whites, add 20g of granulated sugar and a few drops of white vinegar or lemon juice. These ingredients help stabilize the egg whites for better whipping.
- Use an electric mixer to whip the egg whites. Start on low speed to combine the ingredients, then increase to high speed.
- Watch for the egg whites to reach a soft peak consistency. When you lift the whisk, the egg whites should form a small curve without falling.
(4) Combine Egg Whites and Yolks
- Gently fold the prepared egg yolk mixture into the whipped egg whites. Use a spatula to fold in a Z-shaped motion, being careful not to overmix. Overmixing can deflate the egg whites, which is key for a fluffy texture.
(5) Cook the Soufflé Pancakes
- Heat a non-stick frying pan over low heat and coat the bottom with a thin layer of unsalted butter.
- Pour the batter into the pan to form a circular shape, making sure it’s thick enough to hold its shape. You can make them small for mini pancakes or larger for a big fluffy pancake.
- Cover the pan with a lid and cook for about 8 minutes. Avoid lifting the lid during cooking to maintain steam and heat.
- After 8 minutes, carefully lift the lid and use a spatula to gently fold the soufflé starting from the edges, creating a semi-circular shape.
(6) Decorate the Soufflé Pancakes
- Once cooked, transfer the pancakes to a serving plate. Dust with powdered sugar using a sifter for even distribution.
- Drizzle honey over the pancakes for added sweetness and flavor, or serve with your favorite toppings such as fruits or whipped cream.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.Video
Nutrition
Calories: 167kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1064mg | Potassium: 169mg | Fiber: 1g | Sugar: 12g | Vitamin A: 423IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 1mg
