Cooking Mode · Soufflé Pancakes | Mesa Kitchen Studio

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Soufflé Pancakes

Stage 1 of 4

Separate Eggs & Prepare Yolks

Step 1 of 19 · 0 completed

Carefully separate the egg yolks from the egg whites, ensuring no yolk enters the whites.

Ingredients

2 servings

Pancake Batter Base

2 eggsseparated into yolks and whites
2 tbsp (30 ml) milk
2 tbsp (25 g) Cake flourall-purpose flour can also be substituted
1/4 tsp baking powder
1/2 tbsp (5 g) cornstarch
1/2 tsp vanilla

Meringue

1/2 tsp cream of tartaror lemon juice
3 tbsp (35 g) sugar

For Cooking & Serving

as needed Vegetable oilneutral-flavored oil for greasing
1–2 tbsp waterfor creating steam in the pan
to taste Honeyfor topping; or use chocolate sauce or maple syrup
to taste Strawberryfor garnish
to taste Blueberryfor garnish
to taste powdered sugarfor dusting

Stages

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