AMERICAN-STYLE SOUFFLE PANCAKES

American-Style Souffle Pancakes image

These easy-to-make soufflé pancakes use the same basic technique as their extremely trendy Japanese cousins, but are much easier, don't require a mold, and actually taste like pancakes. The fully inflated version just isn't dense enough to satisfy me as a pancake, and mostly makes me want to bake actual soufflés. Top with maple syrup and powdered sugar if desired.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 13

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Ingredients

½ cup fresh blackberries
½ cup fresh raspberries
1 tablespoon maple syrup, or as needed
2 large eggs, at room temperature
2 tablespoons white sugar
1 teaspoon white sugar
½ teaspoon vanilla extract
1 ½ tablespoons milk
1 tablespoon melted butter
¼ cup self-rising flour
1 tablespoon self-rising flour
⅛ teaspoon cream of tartar
2 teaspoons butter, or as needed

Steps:

Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
Separate egg yolks and whites into 2 mixing bowls.
Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
Serve pancakes on warm plates and top with the berry mixture.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 14.7 g, Cholesterol 71 mg, Fat 5.2 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 131.4 mg, Sugar 8.3 g

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mo McMullen

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I love making these pancakes for my kids. They're always excited to see them on the breakfast table.

Daisydelata Hoda

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These pancakes are the perfect way to start my day. They're light and fluffy, and they always put a smile on my face.

AHMED YSTA

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I'm always looking for new pancake recipes and I'm so glad I found this one. These pancakes are delicious and they're a great way to change up my breakfast routine.

Candida Carla

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These pancakes are perfect for a crowd. They're easy to make and they can be served with a variety of toppings.

Ryan Razan

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I love that these pancakes can be made ahead of time and reheated later.

Alubo Faith

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These pancakes are a great way to use up leftover egg whites.

Luke entertains

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I've tried making these pancakes a few times and I can never get them right. I'm giving up.

Bhatavoonga Channel

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I followed the recipe exactly and my pancakes turned out flat and dense. I'm not sure what I did wrong.

Ahmed Ahmuya

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These pancakes are too eggy for my taste.

Mutebi Lawrence

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I'm not sure what the big deal is about these pancakes. They're just regular pancakes to me.

Ahmad Iqbal114

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These pancakes are a little pricey, but they're worth it for a special occasion.

Troy McArthur

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I love that these pancakes are made with whole wheat flour. It makes them a little healthier than regular pancakes.

Ayse Alcan

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These pancakes are perfect for a special occasion breakfast or brunch. They're also great for a weekend breakfast when you have a little more time.

Maryam Abdulquadir

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I'm not a big fan of pancakes, but these souffle pancakes are amazing! They're so light and fluffy, and they have a great flavor.

Lovely Yeasmin

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These pancakes are a bit more work than regular pancakes, but they're definitely worth it. They're so delicious and they make a special occasion breakfast.