Fluffiest souffle pancakes at home

Ingredients

• 2 whole eggs
• 3 Tablespoon ( 25 mL) milk
• 3 Tablespoon (40 grams) sugar
• 1 teaspoon lemon juice

Make Yolk Batter

1. Separate egg white and yolk
2. Add milk to egg yolks and flour
3. Whisk to mix well

Make Meringue and Mix Batter

1. Add 1 teaspoon lemon juice (or vinegar) to egg white
2. Mix the mixture using a hand mixer. Divide and add the 40 grams of sugar every 30 seconds. It’s done when the horn(s) is formed and stood up.
3. Divide the meringue and add to yolk batter to fold gently
4. Transfer batter to a Ziploc bag and cut a hole at one of the corner

Cooking

1. On low heat, lightly grease your pan
2. Add dough onto a pan with multiple layers
3. Add a few drops of water and cover and cook for 4 minutes
4. Remove lid and turn the pancake
5. Add a few drops of water, cover, and cook for another 4 minutes.
6. Uncover and remove pancake and serve with powder sugar or syrup.