Soufflé pancakes are a new(er) favorite in our household. Chris would randomly crave pancakes every since we went to Cinnamon’s in Oahu a couple of years ago. We were staying in Kailua and decided to grab breakfast on that side of the island before venturing outward. We nommed on Kalua Pig Benedict and Loco Moco before adding a Guava Chiffon Pancake as every single table in the restaurant had ordered a stack. They were amazing. Light. Fluffy. Airy. We ended up buying guava syrup at an ABC Store and started experimenting with making these pancakes once we got home. The first couple of tries were major flops: flat pancakes, burnt pancakes, and overly sweet pancakes. Once we got the recipe correct, we had run out of our special syrup. I decided to make our pancakes differently with flavors from home that we love. Now we make soufflé lemon pancakes whenever Chris has a craving and they hit the spot!
Special tools for the recipe: In order to keep the pancakes from going flat, I used ring molds to cook the pancakes in. I ended up ordering these from Amazon. They’ve worked great and have been useful for other cooking things too (cake cutting, food molding).
Tips for this recipe:
- Make sure to go low and slow with the heat – this will make your pancakes golden brown and allow the batter to get “fluffy” as the pancakes cook.
- Definitely use both a spatula and cooking tongs to flip the pancakes. I like to use the tongs to help lift the ring molds onto the spatula before I flip them over.
- Try not to use any oil or sprays to cook the pancakes. I experimented with this for a while since I didn’t want the pancakes to stick. As long as you use a non-stick griddle or pan, the pancakes won’t stick. And once the batter sets inside the molds, the pancakes will come off easily when you give the ring molds a little squeeze with cooking tongs.
- Serve the pancakes hot! It makes all the difference to eat these babies piping hot.
Soufflé Lemon Pancakes
- Dry Ingredients:
- 1 1/2 cups cake flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons powdered sugar
- Wet Ingredients:
- 1 1/4 cups whole milk
- 4 tablespoons unsalted butter
- 2 egg yolks
- 1 teaspoon vanilla extract
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Step 1 In a saucepan, heat milk and butter until warm to touch and butter is completely melted. Mix slowly into medium bowl with egg yolks.
- Step 2 Sift all dry ingredients into a large bowl.
- Step 3 Place egg whites and cream of tartar into stand mixer (or use a handheld electric mixer) and beat on medium high until medium peaks form.
- Step 4 Mix wet ingredients into dry
- Step 5 do not over mix the ingredients – it’s ok to have some lumps. Mix 1/3 meringue into batter then fold 1/3 of the meringue into the mixture twice more.
- Step 6 On a griddle, or nonstick pan, heat over low heat. Place molds onto the griddle to heat up as well.
- Step 7 Pour 1/2 cup of batter into each ring and cook on low heat on each side for 5 minutes.