DD Writer & Father, Slade Wenthworth Walks Us Through The Prep Of Soufflé Pancakes.

Learn How To Make This Amazing Breakfast For Your Kids.

PREP TIME: 12 minutes 
COOK TIME: 8 minutes 


Cake batter base:
2 egg yolks 
1 tsp sugar 
1/8 tsp vanilla extract 
1/4 cup milk 
1/3 cup all-purpose flour 
1/4 tsp baking powder 
1/8 tsp salt 

2 egg whites 
1/8 tsp cream of tartar 
1 tbsp sugar 


Cake batter base:
1. In mixing bowl, whisk together egg yolks, vanilla, sugar and milk until frothy (about 30 seconds to one minute). 
2. Sift in flour, baking powder and salt. Whisk until fully incorporated and smooth. Set aside. 

1. In a separate bowl, add cream of tartar to egg whites and whisk for one minute or until the froth is developing. 
2. Add sugar and continue to whisk until the meringue is shiny and forms stiff peaks when you lift the whisk from the bowl, about two additional minutes. 

Final pancake batter:
1. Add 1/3 of meringue to cake batter base and fold together using spatula until 70-80% incorporated. 
2. Add remaining meringue and fold in until fully incorporated, taking care to preserve fluffiness. Do not over-mix. 

Preheat large, lightly oiled skillet on low-medium-low heat (170º C). Spoon in the batter to form three heaping pancakes. Add drops of water to the skillet in-between the batter to help the pancakes cook through. Cover and cook for four minutes 

Flip pancakes, cover and cook for four more minutes. 

Remove, place on a warmed plate and serve immediately.


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