@allrecipes: Look at that wiggle! 😍🕺 These pancakes get a soufflé-style treatment by folding meringue into the batter, resulting in these light and jiggly beauties. 🥞 Tap the link in the @allrecipes bio for full recipe details. ⬇️🧡 🫐 Blueberry Sauce 1 cup frozen blueberries 2 tablespoons water 1 teaspoon lemon juice 2 tablespoons white sugar 🥞 Pancakes 1/4 cup white sugar, divided 2 large eggs, separated 1 tablespoon milk 1 teaspoon vanilla extract 1 pinch salt 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon cream of tartar whipped cream, for serving Directions: Make the blueberry sauce: Combine all ingredients in a small pot. Cook over low medium heat, stirring occasionally, for 5 to 7 minutes, until thickened. Remove from heat. Whisk together 2 tbsp sugar, yolks, milk, vanilla, and a pinch of salt. Sift the flour and baking powder over the yolk mixture. Whisk until smooth. Whip egg whites with cream of tartar until frothy, then slowly stream in remaining 2 tbsp sugar while mixing. Continue whipping to stiff, glossy peaks. Fold in 1/2 of the meringue until 75% incorporated. (Tip: fold lightly to keep it airy). Fold in the remaining meringue, stirring just until the last streaks disappear. Heat a non-stick skillet over low heat. Grease with a neutral oil and wipe with a paper towel to leave only a thin layer. Add the batter to a piping bag or resealable plastic bag. Snip a large hole in the corner. Pipe tall mounds of batter into the pan, about 1/2 cup each. Add 1 tsp water and cover with a lid to steam. Cook for 8 minutes on low heat, until the pancakes have set and no longer look wet on top. Carefully flip the pancakes and add another teaspoon of water. Cover and finish cooking for 3 to 4 more minutes. Serve the pancakes with whipped cream and blueberry sauce. 🧑‍🍳: @Alex Roberts #AllrecipesAllstar #soufflepancakes #blueberry #baking

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Friday 27 March 2026 19:02:02 GMT