Easy Pancake Parmesan Souffle

Easy Parmesan Souffle

Course Cake
Cuisine French
Servings 6 servings


  • 2 pieces egg yolks
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1/4 cup all purpose cream
  • 1/2 cup MAYA Complete Hotcake Mix
  • 2 tablespoon parmesan cheese powder
  • 1 teaspoon vanilla
  • 5 pieces egg whites
  • softened butter               for greasing
  • white sugar for dusting parmesan
  • cheese powder (for garnishing, as needed)


  • Preheat oven at 320°F/160°F. Butter 6 ramekins (you can use coffee cups in the absence of ramekins) and dust with white sugar. Set aside.
  • In a bowl, mix together the egg yolks, sugar, milk, hotcake mix, parmesan cheese, and vanilla in a very large bowl until it is smooth with no lumps.
  • In a mixer bowl, beat the egg whites using wire whisk until stiff peaks form.
  • Carefully fold the egg whites into the hotcake batter, until just incorporated, making sure not to deflate the batter.
  • Using ½ measuring cup, fill ramekins with the batter mix and place the filled ramekins into a pan.
  • Bake the soufflé for 5 to 7 minutes or until the soufflé is puffed.
  • Top with parmesan cheese powder and serve.

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