Next, I whip the egg whites in a clean bowl until they reach soft peaks. This is my secret weapon for that airy, soufflé effect. I gradually add in the sugar while continuing to beat the egg whites until they are glossy and form stiff peaks. Gently, I fold about a third of the whipped egg whites into the batter first to lighten it, followed by the rest of the egg whites. It’s important to be gentle during this process to maintain the volume of the whipped whites.
Once my batter is ready, I preheat my non-stick skillet over low heat and grease it lightly with butter. If you have ring molds, I recommend using them for consistent height and shape. I then ladle the batter into the molds, filling them about halfway. To cook them perfectly, I cover the pan with a lid. This helps create steam so they rise beautifully. I usually let them cook for about 4-5 minutes on each side, flipping gently with a spatula.
When they’re done, I carefully remove them from the molds and stack them on a plate. If I’m feeling extra fancy, I might add a drizzle of maple syrup or a dollop of whipped cream on top to enhance that indulgent experience. You really can’t go wrong with the presentation of these pancakes—they always impress!
Pro Tips for Best Results
One thing I’ve learned while perfecting this recipe is to ensure your egg whites are at room temperature before whipping them. This really helps them achieve maximum volume. I tested this three ways, and trust me, room temperature eggs made a noticeable difference in fluffiness!
I also suggest cooking them at a low heat, even if it takes a bit longer. This ensures they cook through without burning on the outside. I’ve made the mistake of rushing the process before, and I’ve ended up with beautiful but raw pancakes inside. Not what we want!
Lastly, don’t be afraid to experiment with your toppings! After making the pancakes a few times, I started mixing in lemon zest or even a dash of matcha powder into the batter, which added a lovely flavor twist. Find what you love, and make these pancakes uniquely yours!
Common Mistakes to Avoid
One of the most common mistakes when making soufflé pancakes is overmixing the batter. I’ve been guilty of this too! The batter should be well combined, but overmixing will deflate your lovely egg whites, resulting in denser pancakes. Remember, some small lumps are perfectly okay!(See the next page below to continue…)