I was thinking of ways to make some soufflé in a cup, since I just wanted to eat a small amount.Make sure to whip the egg white into a thick and stiff meringue. Recipe by Necchan

I was craving those famous soufflé pancakes you eat in a cafe, and so this is my attempt to recreate the dish.Although these pancakes are slightly sweetened, it actually makes quite a nice breakfast since they are pancakes after all. Or, you can try them with all sorts of flavors...This is my new favorite pancake recipe.These pancakes will rise when baked, but they will shrivel slightly immediately after they're done.They won't shrink any more after that even when they've cooled down, so you can heat them up before serving.Whipped milk and other creams go well too, since these pancakes are quite fluffy. Recipe by Yukijirushi

I had a lot of frozen egg whites. This soufflé is also delicious served chilled and with ice cream.Make a very stiff meringue. Drop the pan at a height before and after baking to prevent the soufflé from deflating. Cover with foil if the surface looks like it will burn. Recipe by mini

Fluffy Soufflé Pancakes and Breakfast RecipePancake, loved as a regular breakfast choice for their simple ingredients and easy preparation.In addition to the basic batter made with flour, eggs, and milk, you can add any ingredients you like to suit your taste. For sweetness, you can replace sugar with jam or fruit purée. Mixing in meringue, like in a soufflé, makes the pancakes fluffier and softer in texture. While butter and maple syrup are the usual toppings, you can also use honey, whipped cream, jam, Nutella, fruit, or ice cream to your liking. Serve them with fried eggs, scrambled eggs, or bacon for a heartier meal.https://www.youtube.com/watch?v=5tcAIf393_A

Getting prepared

I love this! Added to my holiday menu!Maybe even my regular menu :)

A great southern dish...I love this dish.Enjoy!

This is a family recipe that has been passed down.

Because you only use the egg whites, this cake is pure white in color. I find it really hard to use up leftover egg whites. I thought it might be a little too light, so I used heavy cream for a richer taste. The meringue really makes it great.Be careful about adding the sugar to the meringue in parts (make sure not to let it get crumbly). My oven is rather weak, so adjust the baking time and temperature to your oven. Cover with foil if the cake starts to brown too rapidly. If you follow the steps as listed, the cake shouldn't collapse. Recipe by nathu

I was given this recipe from my husband's step mother, who is an amazing southern cook. Everyone who tries this, loves it. I'm asked to bring it to holiday dinners.

This is a simple version of a recipe I learned in France.Soufflé cakes are easy but they shrink pretty fast. So make sure to prepare everything beforehand. Baking time depends on the mold you're using. Take care not to bake too much as the cake will become dry. Turn the oven off when it rises over the top. The time is 7-8 minutes when using these ramekins. I recommend using couverture. Recipe by Puyupuyu