Savory Soufflé Pancakes

Step 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.

• Egg Yolks
• ½ cupsoy milk
• ¾ cup plus 2 tbspall-purpose flour
• 2 teaspoonscornstarch
• 1.5 teaspoonsbaking powder
• 0.3 teaspoonsalt

Step 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.

• Egg Whites
• 1 teaspooncream of tartar, or lemon juice
• 2 tablespoonssugar

Step 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.

• chives, chopped
• nutritional yeast

Step 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.

• neutral oil, for the pan
• water, for steaming

Step 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.

• ¼–⅓ cupwater, for steaming

Step 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.

Step 7 · Serve

Serve warm with avocado and herbs.

• avocado, for serving
• herbs, for serving