Fluffy Soufflé Pancakes
Combine 1 cup of Krusteaz pancake mix and 2/3 cup of cold water. Then add the rest of the pancake mix (1/2 cup) and mix. Set aside
in a separate bowl, add the egg whites only (separate out the yolk) from 2 eggs and place in the freezer for about 10 minutes.
Then, remove from freezer and begin whisking with a stand or hand mixer. Slowly add your cream of tartar and sugar and continue to beat until a meringue is formed. You’ll know it’s done when you can remove the mixer from the egg whites and stiff peaks are formed (the ends of the egg white stand up straight). This may take a few minutes.
Gently fold half of your meringue into the pancake batter. Then, even more gently, fold the rest of it in.
On a lightly greased, nonstick pan, add your batter to a round mold. Add a few drops of water and cover. Let on low heat for about 2 minutes and then flip and cover again.
Remove from pan and top with powdered sugar and syrup or any toppings of your choice