Try adventuring outside the brunch classics with this extra fluffy souffle-style pancake recipe!
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 orange; zested
2 tablespoons sugar
Separate the egg yolks from the egg whites.
Whisk egg yolks, flour, baking powder, salt, and milk until combined. Stir in orange zest.
Beat egg whites with sugar until stiff peaks form, about 5 minutes using an electric hand whisk.
Fold 1/4 of the meringue into to egg yolk mixture to lighten it; then, gently fold in the rest of the beaten egg whites until combined.
Heat a drizzle of olive oil in a nonstick pan over medium-high heat. When hot, use a 1/3 cup measuring spoon to scoop the batter (for consistency). Cook until golden brown, about 3 minutes. Flip over, and cook until golden brown, about 2 minutes. Repeat this process until all the batter is used up.
Serve pancakes topped with seasonal fresh fruit, confectioner's sugar, and maple syrup.