Savory Soufflé Pancakes
  • Breakfast
  • Lunch

Savory Soufflé Pancakes

Dairy-free and meat-free for Clare. Skip vanilla and keep the sugar low so the pancakes stay savory.

4 servings

~40 min

Ingredients

  • eggs, separated8 large
  • soy milk½ cup
  • all-purpose flour¾ cup plus 2 tbsp
  • cornstarch2 teaspoons
  • baking powder1.5 teaspoons
  • salt0.3 teaspoon
  • sugar2 tablespoons
  • cream of tartar, or lemon juice1 teaspoon
  • 1 teaspoon cream of tartar, or 1 teaspoon lemon juice1 teaspoon
  • chives, chopped2 tablespoons
  • nutritional yeast1–2 tablespoons
  • neutral oil, for the panto taste
  • water, for steaming¼–⅓ cup
  • avocado, for servingto taste
  • herbs, for servingto taste

Instructions

  1. Prepare Batter

    Whisk the egg yolks with the soy milk. Sift in the flour, cornstarch, baking powder, and salt, then mix just until smooth.

  2. Make Meringue

    Whip the egg whites until foamy. Add the cream of tartar or lemon juice, then gradually add the sugar and whip to medium-stiff glossy peaks.

  3. Combine Ingredients

    Fold one third of the meringue into the yolk base to lighten it. Gently fold in the rest, then fold in the chives and nutritional yeast without deflating the batter.

  4. Cook Pancakes

    Heat a nonstick pan on very low. Lightly oil it and wipe off the excess. Scoop tall mounds of batter into the pan. Add 1 to 2 tablespoons water to the edge, cover, and cook for 4 minutes.

  5. Add Height

    Add another spoonful of batter on top of each pancake for height. Add a little more water, cover, and cook for 4 more minutes.

  6. Steam Pancakes

    Flip each pancake gently. Cover and steam for 4 to 5 minutes, until they jiggle slightly, spring back, and do not leak batter inside.

  7. Serve

    Serve warm with avocado and herbs.

Start Cooking