Souffle Pancakes

Step 1: Prepare the Egg Mixture

• Separate the yolks and whites of 2 large eggs.
• In a bowl, add 20 ml (4 teaspoons) of milk to the egg yolks and mix well.
• Sift in 30 grams (3.3 tablespoons) of all-purpose flour and mix well.
• Add 1.25 ml (1/4 teaspoon) of vanilla extract (optional) and mix well.

Step 2: Whip the Egg Whites

• Whip the egg whites with an electric whisk on medium-high speed.
• Gradually add 25 grams (2 tablespoons) of sugar in three parts:
  1. When large fish-eye bubbles appear, add 1/3 of the sugar.
  2. When small fish-eye bubbles appear, add another 1/3 of the sugar.
  3. When the texture becomes visible, add the final 1/3 of the sugar.
• Beat until dry peaks form, lifting to an upright angle.

Step 3: Combine Mixtures

• Fold 1/3 of the meringue into the egg yolk batter and mix well.
• Pour the egg yolk mixture back into the remaining meringue and continue to mix well.

Step 4: Cook the Pancakes

• Prepare a non-stick pan on low heat, adding a drop of cooking oil and wiping it evenly with kitchen paper.
• Squeeze the batter into the pan, forming three pancakes.
• Add 2 teaspoons of water to the pan, cover, and cook on low heat for about 5 minutes.
• After 5 minutes, uncover and flip the pancakes.
• Add 1 teaspoon of water, cover, and continue to cook for another 5 minutes.

Step 5: Serve

• After the second cooking time, remove the pancakes from the pan.
• Serve with slices of butter and pour on some syrup. Enjoy your fluffy souffle pancakes!