Soufflé Pancakes

Ingredients:

2 large eggs

3 tablespoons whole milk

1/2 teaspoon vanilla extract

1/3 cup all-purpose flour

1/2 teaspoon baking powder

2 tablespoons granulated sugar

Pinch of salt

Butter for greasing the pan

Maple syrup and fresh berries for serving

Instructions:

Separate Eggs: Carefully separate the egg whites from the yolks into two bowls.

Whisk Yolks: In the bowl with egg yolks, add milk and vanilla extract. Whisk until well combined.

Sift Dry Ingredients: Sift the flour and baking powder into the egg yolk mixture. Whisk until smooth.

Beat Egg Whites: Using an electric mixer, beat the egg whites with sugar and a pinch of salt until stiff peaks form.

Fold Batter: Gently fold the egg white mixture into the batter until just combined. Be careful not to deflate the egg whites.

Preheat Pan: Heat a non-stick pan or griddle over low to medium heat. Add a small amount of butter.

Cook Pancakes: Spoon the batter onto the pan, creating small rounds. Cook for 2-3 minutes until the edges set.

Flip and Cook: Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes until golden brown and cooked through.

Serve: Stack the soufflé pancakes on a plate and top with maple syrup and fresh berries.

Enjoy: Dive into the cloud-like fluffiness of these soufflé pancakes!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3