Damaris Phillips Instagram – I’m spending my snow days cooking and reading by the fire. It’s like the holidays got extended for a bit longer.
Soufflé Pancakes
Ingredients:
3 eggs, separated
1/4 cup granulated sugar
1/2 cup cake flour (AP flour works too)
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons whole milk (or any milk you like)
1 teaspoon vanilla extract
2-4 tablespoons water for cooking
Butter for cooking
Tools:
12-inch skillet (nonstick or cast iron with deep sides)
Lid for the skillet
hand mixer or stand mixer
Optional: 1 ounce cookie scoop
Method:
Separate the eggs. Reserve the whites for later. Start by whisking the egg yolks, milk, and vanilla together. Add the flour, baking powder, and salt to the egg yolk mixture. Stir until smooth and set aside.
Using a hand or stand mixer, beat the egg whites with your until frothy. Gradually add the sugar and continue whipping until you reach stiff peaks. (Stiff peaks are important!)
Set your skillet on low heat, adding a small pat of butter. Let it melt while you prep the batter.
Gently fold a third of the whipped egg whites into the egg yolk mixture. Once it’s combined, fold in the rest of the egg whites carefully—no overmixing!
Scoop 3-4 portions of batter into your warm skillet, spaced out (use a cookie scoop or spoon). For extra fluff, add another scoop of batter on top of each pancake.
Carefully pour 1 tbsp of water into the skillet, avoiding the batter, then cover with the lid. Set a timer for 2 minutes. After 2 minutes, uncover the skillet and add another scoop of batter onto each pancake. Replace the lid and cook for another 4-5 minutes on low-medium heat.
Once the bottom is golden brown, carefully flip the pancakes. Add another tbsp of water to the skillet, cover, and cook for 4 more minutes until the bottom is golden and the sides are dry.
Repeat for the remaining batter, adjusting heat as needed to avoid burning. | Posted on 07/Jan/2025 03:57:19
