Ingredients
Simple pantry stuff only.
Batter
- 3 large eggs (separate whites & yolks)
- 3 tablespoons milk
- 4 tablespoons all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon vanilla
- ½ teaspoon baking powder
- pinch salt
- ½ teaspoon lemon juice or vinegar (stabilizes whites)
For cooking
- butter or oil
- lid for pan
- few tablespoons water (for steam)
Toppings (optional)
- powdered sugar
- honey or maple syrup
- fruits
- whipped cream
- chocolate sauce
👩🍳 Step-by-Step Instructions
Step 1 – Separate Eggs (important)
Carefully separate:
Whites → bowl 1
Yolks → bowl 2
Make sure ZERO yolk gets into whites.
Even tiny fat ruins whipping.
Room temperature eggs whip better.
Step 2 – Make Yolks Batter
In yolk bowl add:
- milk
- vanilla
- flour
- baking powder
Whisk until smooth and lump-free.
Texture should be thick but pourable.
Set aside.
Step 3 – Whip Egg Whites (most important step)
This is where the magic happens.
Add to whites:
- sugar
- pinch salt
- lemon juice
Beat with mixer.
Stages:
1️⃣ Foamy
2️⃣ Soft peaks
3️⃣ Stiff peaks ← STOP HERE
When you lift whisk, peaks should stand straight.
Like shaving cream.
Not runny.
Not watery.
This trapped air is what makes pancake HUGE.
Step 4 – Fold (don’t mix hard!)
Add ⅓ whites into yolk batter.
Mix gently to lighten.
Then add remaining whites.
FOLD carefully using spatula.
Motion:
scoop bottom → lift → fold
Don’t stir or smash.
You want to keep air bubbles.
This is the secret to height.
Overmix = flat pancake.
Step 5 – Preheat Pan
Use non-stick pan.
Very low heat.
Add little butter.
Spread lightly.
Low heat is critical.
Too hot = burns outside, raw inside.
Soufflé needs slow cooking.
Step 6 – Build the Height
Scoop batter into pan.
Pile it high.
Don’t spread flat.
Stack it like a small mountain.
For extra tall:
Add batter → wait 30 sec → add more on top.
This creates height.
Step 7 – Steam Cook
Add 1–2 tablespoons water around pancake.
Cover with lid immediately.
Steam helps inside cook and rise.
Cook 5–7 minutes on very low.
You’ll see it puff dramatically.
Like magic.
Step 8 – Flip Carefully
Use wide spatula.
Flip gently.
Add few more drops water.
Cover again.
Cook another 4–5 minutes.
Until:
✔ golden brown
✔ firm but jiggly
✔ cooked through
Step 9 – Serve Immediately
Transfer to plate.
Dust powdered sugar.
Add syrup or fruit.
Cut while warm.
Watch the steam and fluffy layers.
It’s soooo satisfying.
🧠 Texture & Taste
This isn’t normal pancake texture.
It’s:
✔ airy
✔ light
✔ fluffy
✔ moist
✔ melt-in-mouth
Feels like eating sweet clouds.
Not heavy at all.
You can eat a huge slice easily.
Dangerous 😂
🔥 Pro Tips (super important)
☁️ Stiff peaks = tall pancake
Weak whites = flat pancake
🔥 Ultra low heat only
Patience = success
🫙 Lid required
Steam cooks inside
🍋 Acid helps stability
Lemon/vinegar keeps whites strong
🍳 Non-stick pan only
Prevents collapse
⏳ Don’t rush flip
Wait until set
🍓 Flavor Variations
You can change it easily.
Chocolate
Add cocoa powder
Matcha
Add green tea powder
Cheese
Add cream cheese inside
Savory
Remove sugar + add herbs/cheese
Soufflé omelet style
Banana
Mash banana into yolk batter
Lemon
Add zest for fresh citrus flavor
🍽 Serving Ideas
This pancake is amazing with:
✔ berries
✔ Nutella
✔ honey
✔ caramel
✔ whipped cream
✔ yogurt
✔ ice cream
✔ powdered sugar only (classic)
Or even savory with cheese and ham.
Super versatile.
❄ Storage
Best fresh.
But:
Fridge → 1 day
Reheat gently in pan
Microwave softens texture too much.
Fresh is always best.
❤️ Final Thoughts
This recipe feels like kitchen science magic.
Few ingredients
Simple steps
But huge wow factor