Fluffy Soufflé Pancakes

Step 1

Crack each egg carefully over a small bowl, letting the white drip into the bowl while sliding the yolk into a separate bowl. Do this for all 3 eggs, keeping the whites and yolks completely separate.

Step 2

Pour the 3 egg yolks into a medium bowl and whisk them together until smooth and pale yellow, about 30 seconds.

Step 3

Add 0.5 cup flour, 0.25 cup milk, and 2 tablespoons melted butter to the yolk mixture and whisk until no flour streaks remain.

Step 4

Pour the 3 egg whites into a large clean bowl and use an electric mixer or a whisk to beat them on high speed until stiff white peaks form when you lift the beaters, about 2–3 minutes.

Step 5

Add 2 tablespoons sugar and a pinch of salt to the beaten egg whites and beat on high speed for 30 seconds until the peaks stay upright when you lift the beaters.

Step 6

Pour the egg whites onto the yolk batter in the medium bowl, then use a rubber spatula to scoop batter from the bottom and lift it up and over the whites, rotating the bowl a quarter turn after each scoop until no white streaks are visible.

Step 7

Heat a 12-inch non-stick skillet over medium-low heat and add 1 teaspoon butter, tilting the pan to coat evenly, about 30 seconds.

Step 8

Pour three 3-inch mounds of batter onto the skillet, spacing them 2 inches apart, then cover the skillet with a lid.

Step 9

Cook covered over medium-low heat until the bottoms turn golden brown and the tops are mostly set but still slightly jiggly on top, about 3–4 minutes.

Step 10

Carefully flip each pancake using a wide spatula, then cook uncovered until the second side is golden brown, about 2–3 minutes.

Step 11

Transfer the three cooked pancakes to a plate and repeat steps 7 through 10 with the remaining batter to make 6 pancakes total.

Step 12

Serve the pancakes warm with your choice of toppings: maple syrup, whipped cream, fresh berries, or powdered sugar.