Ingredients

• 3 large eggs, separated

• 2 tbsp butter (for cooking)

• 1–2 tbsp heavy cream or 1 tbsp softened cream cheese (optional, adds richness)

• Pinch of salt

• Optional: vanilla or sweetener if you’re “keto-carnivore,” but leave out for strict carnivore

Instructions

1. Prepare the egg yolks

1. In a bowl, whisk 3 egg yolks with heavy cream or cream cheese until smooth.

2. Add a tiny pinch of salt.

3. Set aside.

2. Make the meringue

1. In another bowl, beat the 3 egg whites until foamy.

2. Continue beating to stiff peaks—when the whisk lifts, peaks stand tall.

   • This is what gives the souffle pancake height.

3. Fold gently

1. Add 1 scoop of the egg whites into the yolk mix to lighten it.

2. Gently fold in the rest, keeping as much air as possible.

4. Cook low and slow

1. Heat a nonstick pan on low heat and melt 2 tbsp butter.

2. Add the batter, shaping it into a tall mound or two smaller mounds.

3. Cover with a lid and cook 4–6 minutes on low.

4. Carefully flip using a wide spatula.

5. Cover again and cook 2–3 more minutes until set and jiggly.

5. Serve

Enjoy warm, as is — or top with:

• Whipped cream

• Melted butter

• A drizzle of cream (carnivore “syrup”)

⭐ Tips for Maximum Fluff

• The lower the heat, the taller the pancake.

• Don’t overfold — air = lift.

• Add 1 extra egg white for even more height.

• For a firmer souffle, add 1 tsp gelatin bloom (optional).

If you want, I can also give you:
🔥 A zero-dairy version
🍮 A sweet carnivore custard pancake
🍋 A lemon-ricotta carnivore pancake (not strict, but delicious)