These light as cloud pancakes made of egg whites are folded through, just as if you’re making soufflé. Sandwiched between rich caramel, they are sure to impress.


  • ¼ cup caster sugar

  • 3 egg whites plus 2 egg yolks

  • 180ml full cream milk

  • 2 tsp baking powder

  • 1 1/2 cups plain flour, sifted

  • 75g unsalted butter, melted and cooled, plus extra to grease

  • 1 tsp vanilla bean paste

  • Dulce de leche (or other caramel)

  • Icing sugar to serve


  • 1.

    Combine the sugar, egg yolk, vanilla and butter and whisk until sugar has dissolved.

  • 2.

    Add the milk, baking powder and flour and whisk until smooth.

  • 3.

    Whisk the egg whites to stiff peaks.

  • 4.

    Fold through 1/3 of the egg white into the flour mixture then gently fold through the remaining.

  • 5.

    Grease a non-stick frypan and egg rings with a little butter and place over medium heat.

  • 6.

    Using ¼ cup mixture at a time add batter to the rings, making sure the batter doesn’t spill over the rings. Cook for 1-2 minutes a side then flip and cook for a further minute. Remove from rings.

  • 7.

    Sandwich the pancakes together with dulce de leche and serve dusted with a little icing sugar.

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