Tall, jiggly soufflé pancakes built on a light meringue and our Mochi Pancake & Waffle Mix.
In a bowl, mix the batter ingredients until smooth.
In a separate bowl, beat the egg whites until foamy. Gradually add powdered sugar and cream of tartar, beating until stiff peaks form.
Gently fold the meringue into the yolk batter until evenly combined.
Preheat a lightly greased non-stick pan over very low heat, to about 284°F (140°C).
Scoop tall portions of batter onto the pan.
Cover with a lid and cook for about 3 minutes.
Carefully flip and cook, covered, for another 7–8 minutes, until fully cooked through.
