Soufflé Pancakes

Instructions

Step 1: Separate the egg whites and egg yolks into two different bowls.

Step 2: Add the milk and vanilla extract to the egg yolks and whisk until combined.

Step 3: Sift the flour and baking powder into the yolk mixture and mix until smooth.

Step 4: Add the cream of tartar to the egg whites and beat with a hand mixer until foamy.

Step 5: Gradually add the sugar while beating the egg whites until stiff peaks form.

Step 6: Gently fold the whipped egg whites into the yolk batter in batches, being careful not to deflate the mixture.

Step 7: Heat a nonstick pan over very low heat and lightly grease it with butter or oil.

Step 8: Spoon tall mounds of batter onto the pan and cover with a lid.

Step 9: Cook for about 4 to 5 minutes on one side, then carefully flip and cook for another 4 to 5 minutes until golden and cooked through.

Step 10: Serve warm with maple syrup and fresh blueberries.

Storage and Reheating Tips

Store leftover soufflé pancakes in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a microwave for 15 to 20 seconds or warm them in a covered skillet over low heat.

For the best texture, enjoy the pancakes fresh right after cooking.