Soufflé Pancakes

Step 1

Separate 4 large eggs, placing the yolks in one bowl and the whites in another. Make sure no yolk gets into the whites — even a tiny bit of fat will prevent them from whipping to stiff peaks. Set both bowls aside.

Step 2

In a small bowl, whisk together 5 tablespoons of all-purpose flour, 0.5 teaspoon of baking powder, and 0.25 teaspoon of salt. Set aside — you want the leavening agents evenly distributed before they hit the wet ingredients.

Step 3

Add 3 tablespoons of whole milk and 0.25 teaspoon of vanilla extract to the bowl with the 4 egg yolks. Whisk until smooth and fully combined.

Step 4

Pour the flour mixture into the yolk mixture. Stir gently with a whisk just until no dry streaks remain — do not overmix. Small lumps are fine and will disappear as the batter rests. Set aside.

Step 5

Using an electric mixer or whisk, beat the 4 egg whites on medium-high speed until they reach stiff, glossy peaks. They should be bright white, thick, and form a peak that stands straight up when you lift the beaters. This takes 3-4 minutes with an electric mixer. This incorporates air, which is what gives soufflé pancakes their signature height.

Step 6

Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula. Use a down-and-across motion, rotating the bowl as you fold, to keep as much air in as possible. Once nearly combined, fold in the remaining two-thirds of egg whites in two batches. The batter should be light, airy, and have visible streaks of white — slightly undermixed is better than overmixed.

Step 7

Place a 10-inch nonstick skillet over medium-low heat — this is crucial for soufflé pancakes, which need gentle heat to cook through without burning the bottom. Let the pan warm for 1-2 minutes.

Step 8

Add 1 tablespoon of unsalted butter to the pan and let it melt completely, tilting to coat the surface evenly. You should hear a gentle sizzle, not an aggressive one.

Step 9

Pour the batter directly from the bowl or use a ladle to form one large pancake (or two smaller ones) by pouring about 1/2 to 2/3 of the batter into the center of the pan. The batter will be thick and loose at the same time — it will spread slightly but not level itself completely. This is normal.

Step 10

Cook on medium-low heat undisturbed for 4-5 minutes. The bottom should turn golden brown and the sides will look set and pale while the top is still jiggly. Resist the urge to peek — the structure needs time to set.

Step 11

Carefully flip the pancake using a thin fish spatula or two regular spatulas to support it fully. The underside should be deep golden brown with no pale patches. Cook on the second side for 3-4 minutes more. The top will look slightly underdone and jiggly in the very center when pressed gently — this is perfect, as carryover heat will finish cooking it.

Step 12

Transfer the cooked pancake to a plate. Repeat steps 2-5 with the remaining batter and 1 tablespoon of butter for the second batch.

Step 13

Stack the soufflé pancakes on a plate and let rest for 2 minutes — during this time they will set slightly, making them less likely to deflate when you cut into them. The interior will remain creamy and custardy.

Step 14

Drizzle with 4 tablespoons of warm maple syrup and top with 0.5 cup of fresh berries (raspberries, blueberries, strawberries, or a mix). Serve immediately while still warm and jiggly.