Souffle Pancake

For flapjacks that are extra fluffy try separating the egg whites from the yolks in the style of a souffle.

INGREDIENTS

Batter:

• 4 egg whites
• 2 egg yolks
• 1/3 cup wheat flour
• 1 3/4 teaspoons baking powder
• 2 3/4 tablespoons milk
• Splash of vanilla extract
• 4 tablespoons granulated sugar
• Lemon juice
• Oil, for pan

To garnish:

• Whipped cream
• Maple syrup
• Powdered sugar
• Mint
• Mixed berries

INSTRUCTIONS

1. Beat egg whites until soft peaks form, then add granulated sugar and continue to beat until combined.
2. In a large bowl, whisk together the remaining batter ingredients. Fold one-third of the meringue into the batter at a time.
3. Oil a frying pan over low heat, then cook about 1 cup of the batter at a time. Cook for 6 minutes, then flip it over when slightly browned.
4. Continue cooking for about 15 minutes until cooked through.
5. Serve with your favorite fruits and toppings.

Recipe adapted from Souffle Pancake