Sort ingredients
sami
QR Code
Listen
Pdf
Whisk the egg yolks, milk, and vanilla in a bowl.
Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.
With your electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy. Add sugar and continue to beat egg whites to stiff peaks.
Set your skillet on low heat and add a small pat of butter, letting it melt while you prepare the batter.
While skillet is warming up, mix your batter by combining about ⅓ of the stiff egg whites to your egg yolk mixture to make a liaison batter. Use a rubber spatula to fold it in. When batter is homogenous, add the rest of the egg whites and gently fold to combine, taking care not to overmix.
By this time, your skillet should be warm enough to begin cooking your pancakes. Each pancake gets four ice scream scoops of batter. Put one scoop on each pancake, then stack another scoop on top, and then another.
Add a tbsp of water to the side of the pan, and cover. Cook for 2 minutes.
After two minutes, open and add a final scoop to each pancake. Add a bit of water if it's all evaporated. Cook for 4-5 more minutes.
Uncover your skillet. By this time, the bottom of your pancakes should be a golden brown. If they are not, increase your heat and cook for another minute, watching your pancakes carefully so they don't burn. When they are golden brown on the bottom, VERY carefully flip (/roll over) your pancakes. Sprinkle another tbsp of water into the skillet and cover.
Cook for another 4-5 minutes or until the bottom of the pancake is golden brown and the sides have cooked and are dry to the touch. Repeat the cooking process for the remaining batter (may take 1-2 more batches).
Serve pancakes immediately with toppings to your liking. Leftovers can be kept in an airtight container at room temperature.
N.B. see additional advice in
https://www.justonecookbook.com/souffle-pancake/