Soufflé Pancake

Soufflé pancake

Soufflé pancake

Soufflé pancake

Fluffy soufflé pancakes for a leisurely L3 Sunday paired with whipped maple butter for a dreamy breakfast.

#soufflé #pancakes #sundaybreakfast


Yolk batter

  • 2 egg yolks (38g)
  • 25g (2 Tbsp) caster sugar
  • 60g (4 Tbsp) Lewis Road Creamery A2 milk
  • 60g (6 Tbsp) flour
  • 2g (1/2 tsp) baking powder

Egg white mixture

  • 5 egg whites (175g)
  • 1g (1/4 tsp) cream of tartar
  • 60g (5 Tbsp) caster sugar

Maple butter (just beat ingredients together till fluffy)

  • 100g Lewis Road Creamery unsalted butter, softened
  • 30ml maple syrup
  • Pinch of salt


  1. Whisk yolks with sugar in medium bowl until pale and frothy. Add milk, mix to combine. Sift flour and baking powder into bowl and whisk until incorporated and smooth.
  2. Whisk egg whites with cream of tartar in mixing bowl until frothy and pale. Slowly increase speed while gradually adding sugar, until meringue is thick, glossy and has a soft peak.
  3. Whisk a third of the meringue into the bowl with flour batter until no white streaks are visible. With a spatula, gently fold in half of the remaining meringue. Lastly, transfer the batter to the remaining meringue, using a spatula to fold batter together.
  4. Lightly oil a crepe or non-stick frying pan (with a lid) over very low heat. Using an ice cream scoop, gently place batter onto the pan, cover and cook for 2 minutes.
  5. Remove lid, adding a small scoop of batter on top of each pancake. Cover and continue to cook for 2 minutes.
  6. The pancakes should be light brown – if they are browning too fast, turn to the lowest heat setting available. Gently flip pancakes, cover and cook for 3 minutes.
  7. Once pancakes are golden and cooked through, gently remove and serve on a plate with powdered sugar, whipped maple butter and drizzle with maple syrup. Enjoy immediately!

Soufflé pancake

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