To help prevent a pancake soufflé from falling or deflating, you can follow these tips:
Beat egg whites properly: The volume and stability of the egg whites are crucial for a fluffy pancake soufflé. Ensure that your egg whites are beaten to stiff peaks before incorporating them into the batter. This means beating the egg whites until they hold their shape when the beaters are lifted, and they don't collapse or slide.
Gently fold the egg whites: When combining the egg whites with the rest of the pancake soufflé batter, be careful not to overmix or deflate the egg whites. Use a gentle folding motion with a spatula, gradually incorporating the egg whites into the batter until no streaks remain. This helps maintain the airiness of the beaten egg whites.
Preheat the oven and don't open it: Make sure your oven is fully preheated before placing the pancake soufflé inside. Opening the oven door during baking can cause a sudden drop in temperature and result in the pancake soufflé deflating. Avoid opening the oven door until the pancake soufflé is almost fully baked and set.
Bake thoroughly and avoid drafts: It's important to bake the pancake soufflé until it is fully cooked and set in the center. Check for doneness by gently touching the top— it should spring back lightly. Avoid placing the pancake soufflé in a drafty area while baking, as drafts can cause uneven cooking and potential deflation.
Serve immediately: Pancake soufflés are best enjoyed straight out of the oven when they are still puffy and airy. Serve the soufflé immediately after it comes out of the oven to maintain its height and texture.
By following these tips, you can help prevent a pancake soufflé from falling or deflating, resulting in a delightful, fluffy treat. Enjoy your pancake soufflé!