How to Make Soufflé Pancakes With Pancake Mix

Originating in Japan, soufflé pancakes are super fluffy, tall, jiggly and airy in appearance and texture. Due to its delectable flavor, it has started becoming a great hit among the westerners as well, including Toronto. If you too happen to be a soufflé pancake fan but is clueless about its recipe, we have a good news to share. Today we are going to discuss about preparing a soufflé pancake with pancake mix! Generally flour and baking powder is used to make one, but to save time, here we will be using pancake mix.

Ingredients:

• Eggs – 2 yolks and 4 egg whites
• Granulated Sugar – Although the pancake mixture may contain sweetness, some amount of extra sugar is needed
• Milk
• Pancake Mix – Either bought from the store or homemade (flour + baking powder + salt + sugar)
• Unsalted butter or cooking spray
• Vanilla Extract – optional, use if you love its flavor

Cooking Utensils:

• Ring molds
• Skillet with a cover

Method:

• In a big bowl combine sugar, pancake mix, egg yolks, milk and vanilla
• In a separate bowl, whisk egg whites until it forms stiff peak. Using an electric mixer at medium-high-speed will be helpful
• Now slowly fold some of the beaten egg whites into the batter of the pancake until just incorporated. Next add in the remaining egg whites. Be careful to not deflate the batter
• Take a large skillet and coat it either with unsalted melted butter or cooking spray and allow it to heat over low flame. At the same time, also coat the ring molds in the same manner and space them evenly, without touching each other, in the skillet
• Once the skillet becomes appropriately hot, scoop the batter into each of the mold rings. Fill them only about ¾ full
• Cover the skillet and allow the soufflé pancakes to get cooked on low heat. Cook until enough bubbles can be seen on the top and the center becomes barely jiggly
• With the help of a spatula, release the bottom of each of the pancakes. Next take a kitchen tong, hold the sides of the ring molds carefully and flip them over
• Again cover and cook for few minutes, until all of them becomes settled
• Then remove the skillet from the heat, transfer the pancakes into a plate and without burning your fingers remove the mold rings from the pancakes
• Your soufflé pancake is ready
• Serve it hot, accompanied by maple syrup, fresh fruits, butter topping and whipped cream