Plantain soufflé pancakes
- The Flygerians
Published: March 25, 2026 at 4:29 PM
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Serves 4
More effort
Prep: 30 mins
Cook: 25 mins
plus cooling
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Light and fluffy, these soufflé pancakes bring a Nigerian-inspired twist with sweet plantain. Serve with berries and syrup for the ultimate brunch
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 ripe plantain
roughly chopped into chunks
-
4 eggs
separated
-
60ml whole milk
(or dairy-free milk alternative)
-
1 tsp vanilla extract
(optional)
-
2 tbsp caster sugar
-
60g plain flour
-
1 tsp baking powder
-
2 tbsp butter
or vegetable oil
To serve
-
icing sugar
-
maple syrup
or honey
-
strawberries
-
blueberries
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Nutrition: per serving
- kcal291
- fat12g
- saturates6g
- carbs36g
- sugars17g
- fibre2g
- protein9g
- salt0.66g
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Method
-
step 1
Put the plantain chunks and egg yolks (reserving the whites for later) in a blender or food processor with the milk, vanilla (if using), 1 tbsp caster sugar, the flour, baking powder and a pinch of salt, then whizz to a smooth, thick batter. Transfer to a bowl.
-
step 2
In a clean mixing bowl, beat the egg whites using an electric whisk until foamy. Add the remaining 1 tbsp sugar and beat again until you have stiff peaks.
-
step 3
Gently fold the egg whites into the plantain batter, a third at a time, using a large metal spoon, trying to keep as much air in as possible.
-
step 4
Heat the oven to 180C/160C fan/gas 4. Meanwhile, heat a non-stick, wide, lidded frying pan over a medium heat and add a small amount of the butter or oil.
-
step 5
Gently dollop a couple of heaped tablespoonfuls of the pancake batter on top of each other to make a tall pancake. Repeat with remaining batter, spacing well apart (you may have to do this in batches). Cover the pan with a lid and cook for 5 mins until the lower edges are set. Carefully flip the pancakes and cook for another 2 mins with the lid on. Remove the lid and transfer the pan to the oven. Cook the pancakes for 8 mins until deep golden and the sides are set.
-
step 6
Remove the pancakes to a plate and cover to keep warm. Repeat with remaining batter, adding extra butter or oil, as needed.
-
step 7
Serve the pancakes with a dusting of icing sugar, a drizzle of maple syrup or honey and your chosen berries.
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