I’m going to be very honest, I was inspired to make this after I saw them on an episode of “Diners, Drive-Ins and Dives.” I didn’t pay attention to the recipe, so I couldn’t recreate it 100%, so what I did was fold in some whipped egg whites into a boxed pancake mix recipe. Turned out fantastic. Now, I’ve experimented and come up with a brilliant, scratch-made recipe with a couple of twists to make it stand out.
The “Souffle” part of this recipe stems from the Meringue that is folded into the pancake batter in order to lighten it and make it puff higher while cooking. It gives the pancakes a lighter texture, without sacrificing the opportunity to add in flavor. I hope you enjoy this recipe!
“Souffle” Pancakes (Makes 6 Pancakes)
- 1 Cup of All-Purpose Flour
- 2 Teaspoons of Baking Powder
- ½ Teaspoon of Salt
- 1 Teaspoon of Nutmeg
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Brown Sugar
- ½ Cup of Whole Milk
- 3 Egg Yolks
- 3 Egg Whites
- 2 Teaspoons of Sugar
- Mix together the flour, baking powder, salt, cinnamon, nutmeg, sugar, milk and egg yolks until thoroughly emulsified.
- Using a stand mixer with the whisk attachment, whip the egg whites and sugar together until you have stiff peaks, which means if you stick the whisk into the meringue and pull out a clump of it, the “peaks” that form should stay straight, even when you shake the whisk.
- Using a spatula, fold the meringue into the pancake batter until incorporated; just until you don’t see any white spots.
- Fry with a little butter in a pan or on a griddle until the bottom has become a toasty brown. Then, flip. Serve while still warm.
For a fresh take, just before you flip, you can add fresh fruits like Strawberries, Blueberries, Bananas or the like.