Lazy breakfast Treats: Souffle Pancakes

Just because you’ve started your new year diet doesn’t mean you can’t indulge a little. These light and fluffy pancakes are the perfect Saturday morning treat and don’t require you to have anything but a hand mixer, eggs and your phone to capture that signature jiggle.

Photography by Lucy Munene

INGREDIENTS

• 6 tbsp cake flour

• 2 1/2 tbsp skim milk

• 1 tsp baking powder

• 1/4 tsp vanilla extract

• 1/2 tbsp full-fat mayonnaise

• 3 tbsp granulated white sugar

• 2 large eggs

METHOD

1. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Mix with a whisk until batter is smooth and the mixture is a pale yellow.

2. In a separate bowl whip egg whites until stiff peaks form (about 2-3 minutes.) If you turn the mixing bowl upside down, the meringue will not slide out.

3. Using a spatula, gently fold the meringue slowly adding 1/3 of the meringue into the batter until there are no more white streaks.

4. Bring your pan to low heat. Drop a spatula spoonful of the batter onto the hot pan, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.

5. Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.

6. Dust with icing sugar and syrup, and serve immediately.