Soufflé Pancakes Made with Pancake Mix

• 100 gPancake mix
• 2Eggs (Whites and yolks separated)
• 60 mlMilk
• 1 tbspSugar (For the meringue; can be reduced if the pancake mix is sweet)
• 1 tspButter (For greasing the pan)
• 2 tbspWater (To add to the pan to create steam)

1. 1

   Separate the egg whites and egg yolks into different bowls.

2. 2

   Add the milk to the yolks and mix smoothly.

3. 3

   Add the pancake mix and stir just until no dry flour is visible.

4. 4

   Whip the egg whites with a whisk until they turn entirely into white foam.

5. 5

   Continue whipping while adding the sugar in 2 to 3 batches.

6. 6

   Stop whipping when stiff peaks form that stand straight up when the whisk is lifted.

7. 7

   Add 1/3 of the meringue to the yolk batter and mix gently to loosen the batter.

8. 8

   Add the remaining meringue in two additions, carefully folding with a spatula from bottom to top.

9. 9

   Heat a nonstick pan over low heat and grease lightly with butter.

10. 10

    Spoon the batter onto the pan, mounding it high.

11. 11

    Add 1 tablespoon of water to the empty space in the pan and cover with a lid.

12. 12

    Cook slowly over low heat for about 4 minutes.

    4 minutes
13. 13

    Spoon a little of the remaining batter on top of each pancake to add height, then carefully flip them over.

14. 14

    Add the remaining 1 tablespoon of water to the empty space in the pan and cover with the lid again.

15. 15

    Cook over low heat for another 4 to 5 minutes until fully cooked through to the center.

    4 minutes5 minutes
16. 16

    Remove from the pan when the sides spring back with elasticity upon being pressed gently.

17. 17

    Transfer the finished pancakes to a plate.

Since sweetness and leavening strength vary by pancake mix brand, you may reduce or omit the sugar. Do not overmix the batter to keep the meringue from deflating, and cook slowly over low heat.