This recipe is quite similar to your typical pancake recipe in terms of ingredients, but the big difference is that instead of just throwing everything together and mixing and that works just fine, I separated the egg whites from the yolks and whisk the whites to stiff peaks before folding everything together.
The idea and inspiration comes from soufflé pancakes or Japanese pancakes, where you create a super fluffy pancake batter with whisked egg whites that create the air and height, and I can tell you it worked out perfectly! It’s now for sure one of my go to trick for pancake batters, especially if I’m dreaming with a fluffy tall pancake stack for my Sunday breakfast heheheh. Let’s get to the recipeeeeee! ;D
Homemade Super Fluffy Soufflé Pancakes with Almonds
Oh nothing beats some beautiful tall and fluffy pancakes, this is one of those fantastic super fluffy pancake recipes where you get them sky high and cloud like, sure it takes one or two minutes extra to make the batter but trust me, the final result is more than worth it!
Ingredients
- Flour – 175g
- Milk – 240ml
- Baking Powder – 1 Teaspoon
- Sugar – 1 Teaspoon
- Vanilla – 1 Teaspoon (Extract)
- Butter – 1 Tablespoon
- Butter – For Greasing
- Egg Yolks – 2 Large
- Egg Whites – 2 Large
- Salt – A Pinch
- Honey – To Taste
- Almonds – To Taste
Directions
- Start by combining the flour, baking powder, sugar, and salt in a bowl and mix a little.
- In a separate bowl, combine the milk, vanilla, and egg yolks and whisk well.
- Add the flour mixture to the milk mixture and beat well, or use a hand blender to mix until you have a creamy consistency.
- Melt the tablespoon of butter and add to the mixture.
- Whisk the egg whites until stiff and then fold them into the batter until smooth. Do not over whisk.
- Heat a frying pan and grease it with a little butter, pour in a few spoonfuls of batter, do it slowly try and pile on and fry on both sides until golden brown, repeat until you have no more batter.
- Toast the almonds a little in a frying pan or in the oven and serve the pancakes in a stack with honey and almonds on top, bon appétit.
Do note that these like other soufflé like pancakes don’t keep fluffy for super long, they are best cooked and eaten at the same time, if you freeze leftovers they will be fine, but they wont be as fluffy as just freshly made, just saying!
Like any pancakes, you can always fill them with a variety of ingredients to your taste—chocolate chips, almonds or other nuts, fruits like blueberries or bananas, and top them with whatever you want, it’s really up to your taste.
The key to these super fluffy pancakes is the egg white folding technique, make sure your egg whites are whisked to stiff peaks before gently folding them in, and don’t overmix or you’ll lose all that beautiful air!
Keep your heat at medium-low, these thicker pancakes need a bit more time to cook through without burning the outside.
For extra fluffy results, let your batter rest for 2-3 minutes after folding in the egg whites before cooking.
If you want them even taller, use a ring mold or cookie cutter in the pan to contain the batter as it cooks.
These are best served immediately while they’re at their fluffiest, they tend to deflate slightly as they cool, but they’ll still taste amazing!
This recipe for Homemade Super Fluffy Soufflé Pancakes with Almonds was originally created on BakeAfter.com. Esta receita de Panquecas Fofas com Amêndoas foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 213 calories; 6.6 g fat; 31.3 g carbohydrates; 6.7 g protein.Did you try this recipe?
Let me know how it turned out for you! You can leave a comment below ;D
