Souffle Pancakes

March 14, 2021

Souffle Pancakes

Prep time: 15 minutes

Cooking time: 30-40 minutes (depends on how many you make at one time)

Ingredients:

* 1 + 1/2cups Cake Flour, spooned & leveled (all purpose can be used as well)

* 2tsp Baking Powder

* 1/2tsp Salt

* 3tbsps Confectioners Sugar

* 1 + 1/4cups Milk

* 4tbsps Unsalted Butter

* 1tsp Vanilla extract

* 1 Egg Yolk + 3 Egg Whites

* 1/2tsp Cream of Tartar

For serving:

* Confectioners Sugar

* Pancake Syrup

* Berries or fruits of your choice

* Butter

Directions:

1. Combine the cake flour, confectioners sugar, baking powder and salt in a bowl, and whisk with a hand whisk to combine.

2. Whisk the egg yolk in a separate bowl until whipped and pale yelllow.

3. Heat the milk and butter on low heat until butter is melted and milk is luke warm only. Take the mixture off the heat and add in the vanilla extract amd gradually beat in the egg yolk, until blended. Do not let the yolk cook in the heated milk, whisk well to combine.

4. Whisk the egg whites and cream of tartar in the bowl of a stand mixer or using an electric hand mixer, with whisk attachment. Whisk until stiff peaks form.

5. Add the milk mixture to the flour mixture and whisk using a hand whisk until just combined.

6. Fold in the egg whites into the flour/milk mixture, do not over mix.

Making the Pancakes:

7. Warm a skillet pan on low-medium heat. Add a mini dollop of butter to the pan. Spray a cookie cutter round with cooking spray, and place it in the middle of the skillet. Close the skillet with a lid.

8. Once pre-heated, reduce heat to low, and fill the cookie ring with the mixture 2/3full. Close lid and let it cook for 3-5 minutes on low heat. When you notice the sides have cooked and all that remains is a little uncooked batter in the middle, flip the pancake over using a spatula.

9. You may want to use 2 spatulas to flip the pancakes with the cookie ring intact. Close lid again. Leave to cook for another minute and half.

10. Slowly slide the spatula under the pancake and ring and lift them out of the skillet.

11. Continue making the pancakes starting with adding a dollop of butter in the skillet, and spraying the cookie ring, with cooking spray.

12. These souffle pancakes are best served warm, sprinked with confectioners sugar, with fruit of your choice and butter and pancake syrup. Alternately you can also add a dollop of whipped cream on your souffle pancakes.