These soufflé pancakes without baking powder are impossibly light and airy! Whipped egg whites act as a replacement for the baking powder and create an incredibly fluffy texture. This recipe can be whipped together in minutes!
05Add about one quarter of the whipped egg whites (aka meringue) into the pancake batter and stir it in completely using a rubber spatula. This will lighten the batter and make it easier to fold in the rest of the meringue. Add half of the remaining meringue into the batter and gently fold it in being careful not to deflate the air. Add the remaining meringue and again, fold it in very gently until there are no visible white streaks.
06Heat a griddle or skillet over medium heat. Add a pat of butter or oil and swirl it around the bottom of the pan.
07Pour about ¼-? cup of batter (per pancake) into the skillet and gently spread the batter out into a circle with the back of the spoon or measuring cup. Do not crowd the pan, leave at least 1 inch (2.5 cm) in between pancakes. Cook until you see bubbles start to form and burst on top. Check the underside and if they are lightly browned, gently flip the pancakes over. Cook until lightly browned on the other side.