Soufflé Pancakes


Servings: about 6 pancakes

Prep Time:  20 minutes

Cook Time:  10 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Pancakes:

  • 4 large eggs, separated, whites slightly chilled

  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ cup (58 grams) pastry or cake flour 
  • 1 teaspoon baking powder
  • ¼ cup granulated sugar
  • 2 tablespoons unsalted butter, room temp, for greasing the pan
  • ¼ cup water, for steaming

      Ingredients for Toppings:

      • powdered sugar
      • maple syrup

       

      Procedure:

      1. In a medium mixing bowl whisk together the egg yolks, milk, vanilla and salt.  Use a balloon whisk or electric mixer for this as they need to be whisked continuously for a few minutes until thickened slightly.  
      2. Spoon the flour and baking powder into a fine mesh strainer and sift into the bowl with the egg yolk mixture.  Whisk gently to combine, until just incorporated, taking care not to over mix.  Set aside while whipping the egg whites.  
      3. Place your chilled egg whites into a large mixing bowl or the bowl of a stand mixer.  (Using chilled egg whites and whipping on a slightly lower speed will give us more air in the final meringue.)  Ensure there is no residual fats or oils in the bowl, as well as no egg yolks in the whites as any fat will prevent the egg whites from whipping properly.    
      4. Whip your egg whites for a minute or two on low speed until they are an even consistency throughout and small bubbles begin to form on the surface. Turn the speed up to medium, whipping until they become solid white and lightly frothed, like cappuccino foam. Turn the speed up once more to medium high, and gradually sprinkle in the sugar, about a tablespoon at a time. Continue to whip until the meringue becomes glossy and firm. When you take the whisk or beaters out of them, the whites should hold a firm peak that barely curls over at the point.  
      5. Heat a large non-stick skillet over the lowest possible heat on your stove. Grab a lid and keep it next to the stove. If you want to make more than 3 pancakes at a time, you can use two skillets with lids, or an electric griddle with something heat proof that can act as a lid (a disposable lasagna pan works great). 
      6. While the pan or griddle is preheating, take ⅓ of the egg whites and scoop it into the batter using a flexible silicone spatula and gently fold into the batter until the whites have mostly disappeared - it’s ok if there are still a few spots or streaks visible. Take a second ⅓ of the egg whites and gently fold them into the batter, taking care this time to be even more gentle and to incorporate them even more fully.  Lastly, take the final ⅓ of the egg whites and fold in as you did the last addition.  Be careful to fold gently and incorporate evenly, otherwise you risk deflating all the air bubbles in the egg whites. 
      7. Turn the temperature on your pan or griddle to medium low.  Using a pastry brush or paper towel add a thin layer of butter to the cooking surface.  Use a ladle or small serving spoon to carefully add 1 large scoop of batter into the pan for each pancake, spacing them about 2 inches apart (you can do more of them if using a griddle).  Each scoop should be about 3 inches across.  Place a second scoop of batter on each pancake.  
      8. Add a tablespoon of water around the surface of the pan, being careful not to pour it on the pancakes themselves.  Cover the pan with the lid and cook for 5 to 6 minutes, making sure to stay on a low to medium low heat as this should be a gentle steaming process and light browning of the tops and bottoms. 
      9. After 5 to 6 minutes, remove the cover and check to see if the pancakes have JUST set.  Although they’re very delicate, they should feel solid enough to lift with an offset or fish spatula and flip.  If they don’t, or if they still feel stuck to the pan, cover and cook for another minute or two until they firm up and release.  Then gently flip with an offset or fish spatula.  Cook, covered, another 3 minutes so minutes until nicely browned on that side.  
      10. Place 2 to 3 pancakes on a plate and top with a light dusting of powdered sugar and drizzle of warm maple syrup.

           

           

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