Souffle Pancakes

I decided to make a little bit more of a complicated pancake that is a really.. REALLY cook pancake. I am throwing down and making Japanese Souffle Pancakes. Months ago I had seen a picture of these while looking up some new recipes and thought about how cool these would be to make. So I played around with these and found they weren’t as hard as I thought that they would be. The longest part of this is folding your meringue into the rest of the batter. Don’t be intimidated by it though honestly you will nail it the first time around. You guys will totally love it when it’s done. So go ahead and give this bad boy a try I know it will go over and be a total hit with everyone. 

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Souffle Pancakes

Total Time: 40 minutes

Yield: 4 Servings

Ingredients

• 6 Tbsp. Cake Flour
• 2-1/2 Tbsp. Milk
• 1 tsp. Baking Powder
• 1/4 tsp. Vanilla
• 1/2 Tbsp. Mayonnaise, Full Fat
• 3 Tbsp. Sugar
• 2 Eggs, Whites (Chilled) and Yolks Separated

Instructions

1. In Medium Bowl mix, Milk, Baking Powder, Vanilla, Mayonnaise and Egg Yolks. Sift Flour into mixture and combine until smooth.
2. In Stand Mixer whip chilled egg yolks and sugar until it is stiff with peaks, 2-3 minutes.
3. Using spatula scoop egg white/sugar mixture into the rest of the batter 1/3 at a time. Gently fold (do NOT mix) the two mixtures together. Once completely combined add the next 1/3 and so on.
4. Over low heat warm your pan/skillet. Lightly oil the pan once warm fill ring mold about 1/2 full with batter. Cover and allow to cook 3-4 minutes.
5. Carefully flip the pancake and mold, cover and allow to cook another 2-3 minutes.
6. Serve with warm syrup or powdered sugar.

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