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. Of course, these won’t
garner the same love on Instagram, but hey, what we sacrifice in verticality,
we more than make up for in less hot air.
The fully inflated version just isn’t dense enough to
satisfy me as a pancake, and mostly makes me want to bake actual soufflés. By
the way, no matter what pancake recipe you like best, if it has eggs in it, you
can do the same thing with the whites, and it almost always improves the
texture.
I joked about putting hot pancakes on cold plates in the video,
but in the restaurant business, this is no laughing matter. It’s one way you
can tell whether pros or amateurs are running the place. At home, I usually
just turn my oven to the lowest setting, and warm the plates in there, ideally
next to some bacon.
Running them under hot water also works, as does zapping
them in the microwave for 20 seconds. Regardless of the plate’s temperature
beneath them, or what you top these with, I really do hope you give them a try
soon. Enjoy!
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Makes 4 large or 6 smaller Soufflé Pancakes:
2 large eggs, separated
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon melted butter
pinch of salt
1/4 cup plus 1 tablespoon self-rising flour
1/8 teaspoon cream of tartar
2 teaspoons butter for cooking
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