Cloud-light, jiggly pancakes made with a whipped egg white meringue — steamed tall and served with a quick blueberry sauce and whipped cream.
Servings
2
Prep time
15 min
Cook time
20 min
Total time
35 min
Ingredients — 2 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Blueberry Sauce | ||
| Frozen blueberries | 1 | cup |
| Water | 2 | tbsp |
| Lemon juice | 1 | tsp |
| White sugar | 2 | tbsp |
| Pancakes | ||
| White sugar, divided (2 tbsp each) | ¼ | cup |
| Large eggs, separated | 2 | — |
| Milk | 1 | tbsp |
| Vanilla extract | 1 | tsp |
| Salt | 1 | pinch |
| All-purpose flour | ¼ | cup |
| Baking powder | ½ | tsp |
| Cream of tartar | ¼ | tsp |
| Whipped cream, for serving | — | to taste |
Directions
1
Make the blueberry sauce. Combine the blueberries, water, lemon juice, and sugar in a small saucepan. Cook over low-medium heat, stirring occasionally, until the berries burst and the sauce thickens, about 5 to 7 minutes. Remove from the heat and set aside.
2
Make the yolk batter. In a bowl, whisk together 2 tablespoons of the sugar with the egg yolks, milk, vanilla, and salt. Sift in the flour and baking powder, then whisk until completely smooth.
3
Whip the meringue. In a separate clean bowl, beat the egg whites with the cream of tartar until frothy. Slowly stream in the remaining 2 tablespoons of sugar while mixing on high. Keep beating until stiff, glossy peaks form.
4
Fold the batter. Add half the meringue to the yolk batter and fold gently until about 75% incorporated — a few streaks are fine. Add the remaining meringue and fold just until the last streaks disappear. Handle as lightly as possible to keep the batter airy.
5
Prepare the pan. Set a nonstick skillet over low heat. Lightly coat with a neutral oil, then wipe away the excess with a paper towel so only the thinnest film remains.
6
Pipe the pancakes. Transfer the batter into a piping bag or a resealable plastic bag with a large hole snipped in one corner. Pipe tall, generous mounds into the pan — about ½ cup of batter per pancake.
7
Steam and cook. Add 1 teaspoon of water to the pan and immediately cover with a lid. Cook on low heat for about 8 minutes, until the tops look fully set and no longer appear wet or glossy.
8
Flip and finish. Carefully flip each pancake, add another teaspoon of water to the pan, cover again, and cook for 3 to 4 more minutes.
9
Serve immediately. Stack the pancakes, spoon the blueberry sauce over the top, and finish with whipped cream. Serve right away — these are best eaten fresh.
Cook's notes
The meringue is everything
Stiff, glossy peaks are non-negotiable. Under-whipped whites will collapse and produce flat, dense pancakes. Make sure your bowl and whisk are completely grease-free, and use room-temperature egg whites for the best volume.
Low and slow is the rule
Resist turning up the heat. These pancakes need gentle, steamy heat to rise tall without burning on the outside before the inside sets. A heavy-bottomed nonstick pan on the lowest setting works best.
Serve the moment they're done
Soufflé pancakes start to deflate within minutes of leaving the pan — that's normal and part of their charm. Have your sauce and toppings ready so you can plate and serve without delay.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | 297 kcal | Saturated fat | 1 g |
| Protein | 5 g | Cholesterol | 96 mg |
| Total carbohydrate | 61 g | Sodium | 230 mg |
| Dietary fiber | 3 g | Calcium | 104 mg |
| Total sugars | 45 g | Vitamin C | 2 mg |
| Total fat | 4 g | Potassium | 178 mg |
0 Comments