3 eggs, separated
2 tbsp. milk
1/2 tsp. vanilla
40g flour
6g cornstarch
3/4 tsp. baking powder
3 tbsp. sugar
1 tbsp. neutral oil
2 tbsp. water

  • whisk egg yolks and vanilla until frothy
  • whisk in flour, cornstarch, and baking powder
  • in a separate bowl, beat egg whites until starting to froth and add volume
  • slowly mix in sugar and beat until stiff peaks
  • beat one third of the egg whites into the batter, then fold the other two thirds into the batter
  • heat a frying pan over low heat and brush with oil
  • spoon batter into frying pan to make 4-5 pancakes, going in rounds to pile the batter up as high as possible
  • and 1 tbsp. of water, cover the pan, and cook for 3 minutes
  • add a final scoop of batter to each pancake, then cover and cook for 3 minutes
  • flip pancakes, and 1 tbsp. of water, cover the pan, and cook for 5 minutes
  • serve immediately with whipped cream and fresh fruit

source: https://www.justonecookbook.com/souffle-pancake/

8/11/24: made these yesterday and they were very good, but did not pile up as high as the recipe suggested. i could probably have whipped the egg whites a bit stiffer, but i think the next time i make these, i’ll just make them with single layers of batter (and maybe put nutella or jam between two pancakes to make a stack).