04 Apr Baked Souffle Pancakes
Here is our biggest struggle about cooking on a plane, we do not have a cooktop stove. But we adapt and overcome, therefore welcome to the baked soufflé pancake. Courtesy inspiration of the Japanese pancake.
You need the right tool for this which just so happens to be a small (4″) springform cake pan.
Measuring out flour, baking soda and other ingredients are a bit much to do in a compact galley setting, therefore, I use a pre-made pancake mix, follow the directions accordingly, and add a few whipped egg whites to the batter for the added souffle texture.
- Pray with Pam or alternative.
- Take your William Sonoma Pancake Mix or Bisquick (I aint here to judge which one you fancy) mix and follow the normal preparation instructions. The secret key here is to take a few room temperature egg whites + a pinch of cream of tartar and begin whisking.
- Begin whisking by vigorously swishing your whisk back and forth to break up the egg whites until they are foamy. Then start whisking in a more circular motion, lifting the whisk up and out of the egg whites.
- Once they’re nice and frothy, fold into your pancake batter and then pour into your cake pans. The frothed egg white is what makes the egg white a “souffle” texture, making it extra fluffy.
- Bake at 400 degree for 20 minutes or until toothpick comes out clean.
- Don’t forget to garnish with berries, syrup, sprig of mint, and maybe whipped cream if you feisty!
Check out the Lemon mascarpone strawberries recipe. I think you’ll love it!