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Fluffy Soufflé Pancakes

Fluffy Soufflé Pancakes with Salted Cream

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 pancakes

Ingredients

Pancakes
  • 3 large eggs (separated)
  • 45 ml milk
  • 39 g sugar
  • 36 g all-purpose flour
  • 1/2 tsp lemon juice
  • 1/4 tsp baking powder
  • Vegetable oil (for greasing the pan)
Salted Cream
  • 200 g whipping cream
  • 40 g cream cheese (softened)
  • 15 g sugar
  • 2 g salt
Toppings
  • Nutella
  • Roasted almond flakes
  • Fresh strawberries (halved)

INSTRUCTIONS

  • Add the whipping cream, softened cream cheese, and sugar to a mixing bowl.
  • Whip on medium speed until the cream cheese is completely incorporated and the mixture is smooth.
  • Add the salt and continue whipping until the cream has doubled in volume and reaches a medium peak where holds a clear shape like soft-serve ice cream, and the peak curls slightly at the tip. Or holding the bowl upside down. If everything stay in place it's done.
  • Transfer the cream to a piping bag and refrigerate while preparing the pancakes.
  • Separate the egg yolks and egg whites. Place the egg whites in the freezer for about 10 minutes. This helps create a more stable meringue.
  • In a clean bowl, whisk together the egg yolks and milk. Sift in the flour and baking powder, then mix until smooth and lump-free.
  • Add the lemon juice to the chilled egg whites. Beat with a hand mixer until foamy, then gradually add the sugar in 3 additions. Continue whipping until stiff peaks form.
  • Add about 1/3 of the meringue to the egg yolk mixture. Gently fold until combined. This lightens the yolk mixture and makes it easier to incorporate into the remaining meringue.
  • Pour the yolk mixture into the remaining meringue. Gently fold until just combined. Do not overmix, as this will deflate the air bubbles and make the pancakes less fluffy.
  • Transfer the batter to a piping bag.
  • Preheat a non-stick pan over low heat for about 2 minutes.
  • Lightly grease the pan using a paper towel or kitchen towel coated with a little vegetable oil.
  • Pipe the batter into thick, tall rounds. Add about 1 teaspoon of water to an empty area of the pan, then immediately cover with a lid to create steam.
  • Cook over low heat for about 3–5 minutes, or until the bottoms are lightly golden and the pancakes have risen.
  • Carefully flip the pancakes, cover again, and cook for another 3–5 minutes, until fully cooked through.
  • Transfer the pancakes to a serving plate.
  • Pipe the salted cream generously over the pancakes, covering them completely.
  • Drizzle with Nutella, then sprinkle generously with roasted almond flakes and finish with fresh strawberries.
  • Serve immediately while the pancakes are warm and fluffy.

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