Stackable Soufflé Pancakes with Crispy Edges

Ingredients

• 2 large eggs (separated into yolks and whites)
• 2 tbsp granulated sugar (for the egg whites)
• 2 tbsp milk (whole milk preferred)
• 0.5 tsp vanilla extract
• 0.25 cup cake flour (sifted)
• 0.25 tsp baking powder
• 0.5 cup blueberries (fresh or frozen)
• 1 tbsp granulated sugar (for the compote)
• 1 tsp lemon juice (freshly squeezed)
• 0.5 cup heavy whipping cream (whipped to soft peaks)
• neutral oil (for frying)

Steps

1. 1

   Separate the egg whites from the yolks into two different bowls.

2. 2

   Whip the egg whites with sugar using a hand mixer or whisk until they reach stiff peaks.

3. 3

   Place the whipped egg whites into the freezer for about 10 minutes to firm up.

4. 4

   In the other bowl, whisk the egg yolks with milk and vanilla extract until combined.

5. 5

   Add the cake flour and baking powder to the yolk mixture and whisk until the batter is smooth.

6. 6

   Gently fold the chilled egg whites into the yolk batter in batches, being careful not to deflate the air.

7. 7

   Heat a non-stick frying pan over medium-low heat and lightly coat with oil.

8. 8

   Spoon the batter into the pan to form thick circles. Cook until the bottom is golden and the edges are set.

9. 9

   Carefully flip the pancakes and cook the other side until golden and cooked through.

10. 10

    While the pancakes cook, prepare the compote by simmering blueberries, sugar, and a squeeze of lemon in a small saucepan.

11. 11

    Cook the blueberry mixture until the berries burst and the sauce becomes jammy and glossy.

12. 12

    Stack the pancakes on a plate, top with a dollop of whipped cream, and spoon the blueberry compote over the top.

Notes

Freezing the egg whites briefly helps stabilize the meringue for a taller, fluffier pancake. Using cake flour instead of all-purpose flour ensures a more tender crumb.

Nutrition per serving

• breakfast
• brunch
• souffle pancakes
• japanese
• sweet
• vegetarian