Salut mes p’tits croissants!

So I love pancakes for sure and I am certain you do too. Well now, we must talk about the soufflé version of our favourite breakfast item.

Pillowy like, soft and delicious. They may not be the easiest one to make but they for sure will be worth all of your efforts.

Alright, let’s get cooking, shall we?

Makes 3 pancakes (1 serving)

Pancakes mix
2 pcs Egg yolk (organic)
3 pcs Egg whites (organic, room temperature)
1 1/2 tbsp Whole milk (23 ml)
1/2 tsp Vanilla paste
1/4 cup Sifted pastry flour (28.5 gr)
1/2 tsp Baking powder
2 tbsp Sugar
1 tbsp Canola oil (or any oil of your choice)
2/3 tbsp Water (for cooking, optional)
3 tbsp Maple syrup (for serving)

-In a bowl, whisk the vanilla, sugar and egg yolk until thick and frothy.
-Mix the pastry flour and baking powder together and sift it over the egg mix.
-Whisk gently, stop as soon as combine and set it aside.
-Place the egg whites with a pinch of salt in a stand mixer with the whisk attachment.
-Whisk until you obtain soft peak and then add the sugar. They will firm up and get a nice glossy shine.
-Stop whisking when your peak are about to get firm.
-Heat up on medium-low heat a large non stick pan with a bit of oil, remove any excess using a paper towel.
-Fold 1/3 of the egg white to the egg yolk mixture to lighten the dough.
-Fold the rest of the egg whites while being sure careful (do not over mix or your pancakes will be sadly flat).
-Add 3 large blobs of the pancakes mix into the pan and close it with a lid, let it cook for about 2 min.
– Top up the pancakes with one more spoon of the dough and cook for another 2 min with the lid on.
-Repeat the process one more time and cook for another 2 minutes.
-Flip the pancakes, add a bit of water and close the lid.
-Cook it for about 4-5 min or until golden brown on both sides.
-Serve the pancakes immediately and top up with maple syrup or your favourite topping.
-Bon appétit!