Easy Soufflé Pancakes

Name: Easy Soufflé Pancakes
Yield: Makes about 2 pancakes using 5.5-inch (14 cm) molds
Ingredients: 3/4 cup pancake mix (about 100 grams); 2 eggs; 2 tablespoons sugar (about 25 grams); 2 tablespoons vegetable oil (about 30 ml); 1/2 cup milk (about 100 ml)

noriドアラ @cook_40083370

These are easy, fluffy, and just as good as the originals. Give them a try!
Recipe background:
Inspired by the pancakes at Hoshino Coffee, I decided to take on the challenge.

noriドアラ @cook_40083370

These are easy, fluffy, and just as good as the originals. Give them a try!
Recipe background:
Inspired by the pancakes at Hoshino Coffee, I decided to take on the challenge.

Saved

Ingredients

Makes about 2 pancakes using 5.5-inch (14 cm) molds

3/4 cuppancake mix (about 100 grams)
2eggs
2 tablespoonssugar (about 25 grams)
2 tablespoonsvegetable oil (about 30 ml)
1/2 cupmilk (about 100 ml)

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Steps

1

Separate the eggs, placing the yolks and whites in separate bowls. Keep the egg whites in the refrigerator.
2

Whisk the yolks, then gradually add the vegetable oil and milk, mixing well. Add the pancake mix and stir until smooth.
3

Preheat the oven to 350°F (180°C) for 20 minutes. Take the egg whites out of the refrigerator, add the sugar, and beat until stiff peaks form.
4

Add about one-fourth of the meringue to the yolk mixture and mix well.
5

Add the yolk mixture to the remaining meringue in three parts, gently folding from the bottom up each time to keep the batter airy.
6

Pour the batter into the baking molds and bake. The pancakes are done when a skewer inserted in the center comes out clean.
7

Drop the molds from about 8 inches (20 cm) high to prevent the pancakes from shrinking.