3-Ingredient Soufflé Skillet Cakes

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3-Ingredient Soufflé Skillet Cakes

Ingredients

  • 2 large eggs (separated into whites and yolks)

  • 1 tablespoon whole milk

  • 2 tablespoons all-purpose flour

  • Optional: 1 tablespoon sugar (if you prefer them sweet)

Step-by-Step Instructions

  1. Prepare the Egg Yolks: In a small bowl, whisk the egg yolks with the milk until combined. Sift in the flour and whisk until you have a smooth, thick paste.

  2. Whisk the Egg Whites: In a separate, very clean bowl, beat the egg whites (and sugar, if using) until they reach stiff peaks. You should be able to hold the bowl upside down without the whites falling out.

  3. Combine Gently: Fold a small scoop of the egg whites into the yolk mixture to lighten it. Then, very gently fold the rest of the whites into the yolk mixture. Use a spatula and a “cut and fold” motion to keep as much air in the batter as possible.

  4. Heat the Pan: Lightly grease a non-stick skillet and set it over the lowest possible heat.

  5. Cook the Cakes: Spoon or pipe the batter into the pan to form tall mounds. Add a few drops of water to empty spaces in the pan (this creates steam) and cover with a lid immediately.

  6. Flip Carefully: Cook for about 4–5 minutes until the bottom is golden and the top looks set. Carefully flip them over, add another drop of water, cover, and cook for another 3 minutes.

  7. Serve: Transfer to a plate and serve immediately with a dusting of powdered sugar or a drizzle of honey.

Recipe Q&A: Soufflé Skillet Cakes

Q: Why did my cakes deflate after I took them out of the pan? A: This is normal for soufflé-style cakes, but if they collapse instantly, it usually means the egg whites weren’t beaten to stiff enough peaks or the batter was over-mixed, which popped the air bubbles.

Q: Can I make these without a lid? A: The lid is essential because it traps the steam and heat needed to “bake” the inside of these thick cakes. Without it, the bottom will burn before the center is cooked through.

Q: My cakes are raw in the middle; what did I do wrong? A: The heat was likely too high. These need a very low, slow cook. If the outside browns too fast, the inside won’t have time to set.

Q: Can I add flavorings like vanilla or cocoa? A: Yes! You can add a drop of vanilla extract to the yolk mixture. If you want chocolate cakes, replace one teaspoon of flour with cocoa powder.

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