Directions

To Make Soufflé Pancakes

1. Begin by separating the egg whites and yolks into 2 separate bowls.
2. In a mixing bowl, whisk egg yolks with milk well until light and fluffy.
3. Mix flour and baking powder together, then sift it into the egg mixture. Stir well then add in the vanilla extract.
4. In another bowl, whip the egg whites with a hand mixer. Add in sugar slowly, around 1/3 at a time. Add in cream of tartar and continue to whip until the egg whites reach a stiff peak.
5. Scoop a big dollop of the egg white into the egg yolk mixture and mix well with a whisk.
6. Then, pour in the balance of the egg white and fold in with a spatula. Do not over mix.
7. Heat up a flat surface frying pan on low heat adding a little oil. Wipe away any excess with a kitchen towel.
8. Once the pan has heated up, scoop a big spoonful of batter onto frying pan. Try to build the batter upward.
9. Add a few drops of water and cover, cooking for 3 mins. Then turn and cook the other side for another 3 mins. Repeat until all the batter is used up (around six pancakes).
10. To serve, place pancakes on a clean plate and sprinkle some icing sugar on pancakes.
11. Serve with assorted berries and fruits. Top with maple syrup or whipped cream.