Fluffy Rhubarb Soufflé Pancakes
Light and fluffy pancakes with a sweet and tart rhubarb filling.
Equipment
- Mixing bowls Several bowls for separating eggs and mixing ingredients.
- Whisk For whipping egg whites.
- Griddle or frying pan For cooking the pancakes.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
Wet Ingredients & Rhubarb
- 3 large eggs, separated
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh rhubarb, chopped
- 2 tablespoons unsalted butter for cooking
- Powdered sugar for dusting
- Fresh raspberries and mint leaves for garnish (optional)
Instructions
- Whisk together the dry ingredients (ing_1, ing_2, ing_3, ing_4) in a large bowl.
- In a separate bowl, whisk together the egg yolks (part of ing_5), milk (ing_6), and vanilla extract (ing_7).
- Gently fold the wet ingredients into the dry ingredients until just combined.
- In a clean bowl, beat the egg whites (part of ing_5) until stiff peaks form.
- Gently fold the egg whites into the batter.
- Gently fold in the chopped rhubarb (ing_8).
- Melt butter (ing_9) on a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Dust with powdered sugar (ing_10) and garnish with fresh raspberries and mint leaves (ing_11), if desired.
Notes
For extra fluffy pancakes, make sure to whip the egg whites to stiff peaks.