These fluffy jiggle pancakes have been roaming around pintrest and instagram for some time now. They are light, fluffy and full of flavor. I had to try to make them.
These pancakes are famous for being soft, light, tall and fluffy. The trick to get these pancakes fully is to whip the egg whites and slowly combine with the rest of the batter. A good meringue can make or break the fluffiness of these pancakes. It take a little extra work since you will be whipping up the eggs instead of just adding them to the mixture, but its well worth it for the result.
Also, if available, use cake flour if you have it on hand or can buy it from the store easily. Cake flour is finer and lighter and other all purpose flour making for lighter pancakes and easier for it to rise. Because of the amount of eggs added, these pancakes do taste a little more like french toast than pancakes. But if you aren’t partial to an egg taste, cut out one yolk.
Souffle Pancakes
Ingredients
- 4 egg whites and 1 egg yolk
- 8 TBSP sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 6 TBSP cake flour
- ¼ cup milk
- ½ tsp lemon juice
- ½ tsp salt
Instructions
- In a large bowl mix egg yolk, 3 TBSP sugar, cake flour, baking powder and vanilla until well combined. Set aside.
- In a separate bowl, mix egg whites, lemon juice and salt. Whip until foamy ( about 1 min). Then on medium speed gradually add in the rest of the sugar. Once sugar has been added, whip on high and whip until stiff, glossy peaks form and mixture doubles in size.
- Gradually scoop ¼ of the egg white mixture into egg yolk mixture, repeat until this is fully integrated
- Put the integrated mixture into a piping bag.
- Heat a skillet with a lid on low heat, add some butter or pam to the bottom of the pan to grease.
- Pipe the pancakes
- Cook for about 3 mins with the lid on. Once the pancakes start to form firmer edges pipe more batter on top of the existing batter.
- Put the lid on and cook for an additional 3 mins, then flip the pancakes and cook for 5 more mins
