Soufflés Pancakes

To a bowl add the egg yolk, sugar, milk and flour and whisk until smooth.

In another clean bowl or stand mixer, add your egg whites and beat for a minute or 2 until soft peaks form.

Add the second quantity of sugar and beat again until the meringue is thick and glossy. This will take about 3-5 minutes. You can tell it’s done if it holds it’s shape on the end of the whisk and if you rub a small amount between your fingers, there shouldn’t be any noticeable granules of sugar.

Add about 1/3 to half of the egg white to the yolk mixture and mix relatively gently to lighten the batter.

Incorporate the second half much more gently by carefully cutting through the middle of the batter and scraping around the outside of the bowl with a rubber spatula.

It’s important not to whisk or beat in the egg whites as you will pop all of the delicate air bubbles that you’ve worked hard to achieve.

Set a non stick pan over medium heat and lightly grease with butter.

Add about 1/4 cup of batter to the pan and turn the heat to low.

Drop in about a tsp of water and pop on a lid so that the pancakes can steam. Leave for about 2-3 minutes.

Carefully flip the pancake and repeat the steaming process for the other side.

Once all of your pancakes are cooked, transfer them to a plate and enjoy!