20 ml whole milk
10 g unsalted butter
1 teaspoon concentrated coffee aroma
1 pinch of salt
30 g wheat flour
40 g sugar
1 teaspoon lemon juice
Start the preparation by carefully separating the egg yolks from the whites.
Mix the yolks with milk, melted butter, and a teaspoon of coffee aroma in a bowl. Other essences, such as vanilla, can be used as alternatives. Stir the mixture thoroughly.
Add a pinch of salt and sifted flour, combining well with a kitchen tongue or whisk.
Whip the egg whites to stiff peaks; use a mixer at maximum power. When it starts to thicken, add a teaspoon of lemon and gradually incorporate the sugar until the whites form stiff peaks. This step can also be done by hand with a whisk.
Gently fold the whipped egg whites into the bowl with the yolks, using enveloping movements with a pastry tongue.
Once the mixture is ready, preheat a wide casserole with a few drops of oil, spreading it on the base with a brush. Use a small ladle or a piping bag to dispense portions of the mixture into the casserole.
Place two portions, each about the size of a Maria cookie, and cover for 4 minutes.
Flip the pancakes with a spatula, cover again, and cook for the same amount of time before removing from heat.
Serve the fluffy souffle pancakes directly on the plate, drizzled with maple syrup and accompanied by slices of fresh fruit. Enjoy their delightful fluffiness and deliciousness!