Description
A delightful and airy Strawberry Soufflé Pancake that melts in your mouth, layered with whipped cream and fresh strawberries.
Ingredients
- Eggs – 3 large (separated)
- Milk – 2 tbsp
- Cake flour – ¼ cup
- Sugar – 3 tbsp
- Vanilla extract – 1 tsp
- Baking powder – ½ tsp
- Whipped cream – 1 cup
- Fresh strawberries – 6–8 (halved)
- Strawberry syrup – for drizzle
Instructions
- Separate egg whites and yolks. Mix yolks with milk, vanilla, and flour to create a smooth batter.
- Whip egg whites with sugar until stiff peaks form.
- Fold meringue gently into the yolk batter to keep airy.
- Grease a nonstick skillet, spoon thick batter mounds, cover, and cook 4–5 minutes per side until tall and golden.
- Layer pancakes with whipped cream and sliced strawberries.
- Pour whipped cream or vanilla sauce over the top and add a whole strawberry as garnish.
- Serve immediately with a drizzle of strawberry syrup for a melt-in-your-mouth finish.
Notes
- Ensure the egg whites are whipped to stiff peaks for the best soufflé texture.
- Use fresh strawberries for the best flavor and presentation.
- Adjust cooking time based on your skillet’s heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg