Soufflé pancakes are easier to make than you think!
Big, fluffy pancakes might sound like something you’d see in a fancy food magazine, but you can make them at home! Inspired by a Japanese trend, soufflé-style pancakes look fancy, taste fancy, but are easy for the home cook to whip up. All you need is the right recipe.
Heather Smith, with Orson Gygi, shares how to make this show-stopping breakfast. Get the fluffy, cloud-like texture using whipped egg whites. And the secret ingredient? A bag of Krusteaz!
- 1 & 1/2 c Krusteaz Buttermilk pancake mix
- 2/3 c cold water
- 2 large eggs, separate out the whites
- 1/4 tsp cream of tartar
- 2 tbsp granulated sugar
- powdered sugar
- maple syrup
Combine 1 cup of Krusteaz pancakes mix and 2/3 cup of cold water. The add the rest of the pancake mix (1/2 cup) and mix. Set aside.
In a separate bowl, add the egg whites only (separate out the yolk) from 2 eggs and place in the freezer for about 10 minutes.
Then, remove from freezer and begin whisking with a stand or hand mixer. Slowly add your cream of tartar and sugar and continue to beat until a meringue is formed. You’ll know it’s done when you can remove the mixer from the egg whites and stiff peaks are formed (the ends of the egg white stand up straight). This may take a few minutes.
Gently fold half of your meringue into the pancake batter. Then, even more gently, fold the rest of it in.
On a lightly greased, nonstick pan, add your batter to a round mold. Add a few drops of water and cover. Let cook on low heat for about 2 minutes and then flip and cover again.
Remove from pan and top with powdered sugar and syrup or any toppings of your choice.