Souffle Pancakes

Ingredients

• Vanilla extract

  4g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  15g

• Sugar

  White, granulated sugar

  23g

• Wheat Montana All-Purpose Flour

  Natural White

  33g

• Egg

  Whole, fresh eggs

  2 jumbo or 126g

Directions

1. Stir yolks well. Add milk and stir until well combined. Add vanilla and stir well again.
2. Sift flour and baking soda into egg yolk mixture and stir until there are no flour lumps.
3. Whip egg whites until foamy and add sugar. Whip until stiff peaks can be formed.
4. Quickly mix a spoonful of meringue into the yolk mixture until mixed well.
5. Add another spoonful of meringue to yolk mixture and fold in like lifting the mixture. Continue adding spoonfuls of meringue until all meringue is mixed into the yolks.
6. Heat skillet over low heat and lightly oil, wiping out excess oil.
7. Spoon batter into 3-4" diameter mounds until approximately 2-3" high. Cover the skillet and let cook for 3 minutes.
8. Uncover and add approximately a spoonful more meringue to the top of each mound. Add a spoonful of water to the bottom of the skillet and cover again for approximately 3 minutes. Uncover and flip pancakes which should be brown on the bottom.
9. Add another spoonful of water to the bottom of the skillet. Cover and cook for an additional 3-4 minutes. Pancakes should be firm to the touch on the sides.
10. Remove pancakes from the skillet. Add desired toppings and enjoy.
11. https://youtu.be/J4VYMNUg3QM