Souffle Pancakes

About

These pancakes are very delicate, but they are so worth it to make. The batter is very simple, but the trick is how you cook it. Be sure to start with a very hot pan, but then keep the pan on low the rest of the time. If you cook these too fast, they will collapse when you take the lid off the pan. If this happens, lower the heat for the next round. The batter is added to a non-stick pan, cooked and then more batter is added on top before flipping to create the fluffiest little pancakes!

Ingredients

2 large raw egg, yolk
2 tablespoon the ultimate icing sugar replacement by swerve
½ teaspoon baking powder
4 large raw egg, white
3 tablespoon the ultimate icing sugar replacement by swerve
⅛ teaspoon coarse kosher salt by morton

Instructions

Whisk the egg yolks, 2 tablespoons of Swerve and baking powder together until pale yellow.
In a medium mixing bowl, whip the egg whites until they are beginning to foam. Add the rest of the Swerve and a pinch of kosher salt. Continue whipping until stiff peaks form.
Add some of the egg white to the egg yolk mixture and mix to combine. Add half of the remaining egg whites and gently fold it in. Add the remaining egg whites and gently fold in until it is all combined well.
Begin to heat a medium-sized non-stick pan over medium-high heat.
Once hot, turn down to low and spray with nonstick cooking spray. Using a 1 oz cookie scoop, add 3-4 dollops of batter to the pan. Be sure each pancake has enough room between each one. Cover pan with a lid and cook for 3 minutes.
Remove the lid and add another 1 oz of batter to the top of each one. If the batter rises and then deflates, your heat is too hot. Lower the heat if this happens. Cover the pan again and cook for 2-4 minutes until the bottoms of the pancakes are browned.
Remove the lid and flip the pancakes. Cover with a lid again and cook for 5-7 minutes on low until they are cooked through and browned on the bottom. Remove to a plate and repeat the process with the remaining batter. Serve hot with room temperature butter and sugar-free syrup.