Hi Bold Bakers!
Just imagine what you would get if you crossed a soufflé and a pancake.
Thick, fluffy deliciousness.
Well that’s what I'm gonna show you how to make today and it is gonna revolutionize
breakfast for you, so let’s get baking.
Before we get started, the recipe for this pancake can be found on BiggerBolderBaking.com
and if you haven’t already done so, make sure you tap that subscribe button so you
don’t miss out on any upcoming videos.
Okay, let’s get stuck into our pancake.
So in a large bowl we’re going to add in very regular ingredients.
Some egg yolks, milk, cream, sugar, and flour, and then whisk all these ingredients together.
So next we’re going to add in a little bit of melted butter, now what I do is melt this
before I start mixing my other ingredients so it has cooled down in time to add into
our eggs.
So all you want to do is pour that in and whisk until it’s fully incorporated.
Okay that’s it, we’re gonna set this mix aside and we’re gonna whip up our egg whites.
So here are my egg whites, that I have separated from my egg yolks, now these are at room temperature,
now you’re ant your egg whites at room temperature because they whip up so much better.
And then we’re just gonna take our electric mixer, you can always do this by hand as well
if you’ve got a lot of elbow grease, a lot of muscle.
And then you wanna whip them up until soft peaks form.
Now while I am whisking and it started to get nice and frothy, I’m gonna add in a
little pinch of salt.
Now what this salt will do it will actually help stabilize the egg whites and whip them
up even better.
And also it adds flavor to our pancake.
So just whip these up for around three minutes or so until they’re nice and stiff like
this, and then that’s it.
So now what we’re gonna do is fold our egg whites into this mix, so just take a spoonful
of your lovely, thick, fluffy egg whites, and then just gently fold them into your egg
yolk mix.
Once a little bit is combined, then were gonna go ahead and add in all of the rest, and then
just continue folding in.
Now what I like to do is use a metal spoon because it has a very, very thin edge and
it will slice through those egg whites.
If you use something that’s very thick, it will burst all those lovely bubbles and
air pockets that you built, so use a thin metal spoon, and then just very gently fold
in your eggs.
The most important part of the soufflé pancake is the egg whites.
It’s that fluffiness that will give us that thickness.
You just want to gently fold in.
So as you can see, I’ve still got some lumps of egg whites.
That’s totally fine, don’t worry about those guys, they’ll work themselves out.
This batter is ready to go into our saucepan.
So here I have an eight-inch frying pan, this is the perfect size for my soufflé pancake.
Now I have it on a medium heat, you wanna keep it nice and controlled so it doesn’t
burn your pancake, so medium to low heat.
And into my saucepan I’m going to add in some butter, and that’s just gonna make
sure that our pancake doesn’t stick and it comes out of there.
Now that that’s melted, I’m gonna go ahead and pour in my batter.
As you can see this is a lot of batter and yes, it is a big pancake, but believe me when
you’re eating it, you won’t be complaining.
So now because our pancake is so thick and to help it cook, I’m going to put a lid
over the top, and what this does, it keeps in the steam and it cooks your pancake through.
So we’re just gonna let this cook over medium heat for roughly four minutes or so, then
we’re gonna check on it.
So the first time I had a soufflé pancake was not that long ago.
It was in a place in Berkeley, California called Bette’s Oceanview Diner and it was
with bananas, and a rum sauce, it was absolutely insane, and I’ve never forgotten it.
That’s why I’m really excited to create my own one.
So my pancake has been cooking away for four to five minutes, I turned the heat down to
low because I didn’t want my pancake to burn and next I’m going to add to the top
some fruit.
I have some strawberries and some blueberries here, and I’m just gonna go ahead and sprinkle
them over the top of my pancake.
Once these all cook out and get nice and soft they’re gonna taste amazing.
So you can actually see already how much your soufflé pancake puffed up, and it’s nice
and firm, that means it’s almost cooked.
But we’re just gonna do once last thing to make it lovely and golden brown, which
is we’re gonna pop it under the grill.
Set your grill or broiler to a low heat, and then place your pancake underneath and just
keep a very close eye, all you want to do is just make the top golden brown.
This will take one to two minutes.
My pancake turned out amazing and you can tell when it’s done if you push down and
it’s firm underneath.
If it feels very soft then place it back under the grill for another few seconds until it
firms up.
Okay, we’re almost to my favorite part.
All you want to do is just gently turn this out onto a plate.
Can you believe this is a whole pancake for one person?
And there you have a soufflé pancake.
This is gorgeous.
Now I love to decorate this very simply with a little bit of icing sugar on top for some
added extra sweetness, and then feel free to drizzle over some maple syrup.
This is a pancake after all.
And there you have it, a breakfast fit for a Bold Baking King or Queen.
So now let me show you that all our hard work whipping whose eggs paid off.
Check that out, do you see how thick and fluffy that pancake is?
This is insane!
Now for my favorite part of the video…
Heaven, oh heaven.
Yummy!
I love pancake as it is, and I have made a lot of them on Bigger Bolder Baking, but this
is a whole other level of pancake.
Oh, my gosh.
I really hope you enjoyed this episode, make sure you check out all of my other videos,
and I will see you here really soon for more Bigger Bolder Baking!