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Pakistani Chicken Karahi
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Soufflé Pancakes
Pillowy, tall, jiggly pancakes with a soufflé-like centre — light as a cloud and pure indulgence.
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15 minPrep🔥
15 minCook🍽️
3Serves📊
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Ingredients
- 3 eggs, separated
- 30g sugar
- 40g flour
- 1/2 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla
- Butter
- Berries and syrup to serve
Instructions
- Whisk the egg whites with the sugar to stiff peaks.
- Mix the yolks with the flour, baking powder, milk and vanilla.
- Fold the whites gently into the yolks.
- Heat a non-stick pan over very low heat with a little butter.
- Spoon tall mounds of batter into the pan, cover, and cook 4-5 minutes.
- Add a splash of water to the pan, cover, and cook another 4 minutes until set.
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Tara’s tips
- Very low heat is essential — they need to cook through without burning.
- Keep them covered for the soufflé effect.
Serving suggestions
- Serve immediately with berries and syrup.
Storage & reheating
Eat fresh — they deflate.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why did mine collapse?
Too much heat, or the egg whites weren't stiff enough.
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