Add granulated sugar to the egg whites and salt to the egg yolks. Beat the egg whites until soft peaks form (about 80% stiff).

Beat the egg whites until stiff peaks form. Just mix the egg yolks with the salt.

Add a small amount of the egg whites to the egg yolks and mix well to combine.

Add the egg yolk mixture back into the remaining egg whites. Gently fold everything together with a spatula, being careful to keep the mixture light and airy.

Lightly oil a nonstick skillet with vegetable oil. Pour all of the soufflé batter into the pan. Cover and cook over medium-low heat until the bottom is golden brown and the pancake is mostly set (steam-cook with the lid on).

Flip the pancake, check doneness with a toothpick, and it's ready to serve!

Photo of the finished dish →→→

For kids: serve with milk tea.

For adults: serve with café au lait.