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Breakfast

Souffle Pancakes

Prep:

15 m

Cook:

10 m

Ready in:

25 m

Yum

These extra-thick, soft, and spongy pancakes are perfect when topped with syrup!

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Servings: 4

Milk

1 cup

White vinegar

1 tbsp

Vanilla extract

1/4 tsp

Japanese mayonnaise

1 tbsp

Butter

1 tbsp

All-purpose flour

1 cup

White sugar

1/4 cup

Baking powder

2 tsps

Eggs, separated

2

In a large bowl, mix milk and vinegar. Let the mixture sit for about 5 minutes. Meanwhile, in a separate bowl, combine all-purpose flour, sugar, and baking powder. Set the mixture aside.
In a glass bowl, beat egg whites with a mixer until stiff peaks appear.
Add egg yolks and vanilla to the milk mixture. Mix and pour into the center of the flour and sugar mixture. Mix well. Add Japanese mayonnaise and stir. After that, fold in egg whites.
Heat a griddle on the stovetop over medium-low. Melt butter.
Grease round pancake molds. Put them onto the griddle and fill them halfway with batter.
Cook for about 4 minutes (until pancakes turn golden brown on the bottom).
Flip pancakes and mold together. Continue cooking for about 4 minutes, until the other sides turn golden as well. Then, slide the molds off the pancakes.

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