Fluffy American-Style Souffle Pancakes

Follow our step-by-step guide on how to make Fluffy American-Style Souffle Pancakes.

1. Step 1

   In a bowl, combine the blackberries and raspberries. Gently fold in maple syrup to give the berries a nice shine, then set aside.

2. Step 2

   Separate the egg yolks and whites into two mixing bowls.

3. Step 3

   Add 2 tablespoons plus 1 teaspoon of sugar to the yolks and whisk until dissolved. Mix in the vanilla extract, milk, and melted butter. Then, add 1/4 cup plus 1 tablespoon of self-rising flour and whisk until just combined.

4. Step 4

   In the bowl with the egg whites, add cream of tartar. Using a clean whisk, whip the egg whites until stiff peaks form.

5. Step 5

   Gently stir one-third of the whipped egg whites into the batter using a silicone spatula until mostly smooth, leaving some streaks of white. Carefully fold in the remaining egg whites, scraping the batter over the top and rotating the bowl until the batter is light yellow and fluffy.

6. Step 6

   Lightly butter a nonstick pan over medium-low to medium heat. Scoop in your desired amount of batter, cover, and cook until bubbles form on the surface and the edges start to dry, about 2 to 3 minutes. Flip the pancakes and continue cooking until the bottom is golden brown, another 2 to 3 minutes. Repeat with the remaining batter.

7. Step 7

   Serve the pancakes on warm plates and top with the berry mixture.