Gluten Free Souffle Pancakes
Ingredients
- 3 egg yolks
- ¼ cup/50 grams sugar
- 2 tablespoons/30 ml whole milk (or sub plant-based milk)
- ½ teaspoon vanilla extract
- ¼ cup/41 grams gluten-free measure for measure flour ((I used King Arthur Measure for Measure))
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs whites, cold
- ¼ teaspoon cream of tartar
- water, for cooking the pancakes
- vegetable oil, for cooking the pancakes
- powdered sugar, whipped cream, fruit, for serving (optional)
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