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Hi Bold Bakers!
Breakfast is the most important meal of the day so I say, nice and loud, Easy Souffle Pancakes anyone? When it comes to breakfast I definitely would put my hand up for pancakes over an omelette. There is just something so comforting and satisfying about soft pancakes covered in syrup that is a real treat. This Easy Soufflé Pancake has the best of both worlds. It is thick like a pancake and soft and delicate like a soufflé.
If you have made my Best Ever Homemade Pancake Mix you will know I like my pancakes THICK! How we achieve that is to make them “soufflé like” and lighten them up with whipped egg whites. Fold them gently into your mix, and just wait and see how fluffy they get.
Simply cook this pancake on a stove top covered with a lid to help cook it all the way through. Then for a finishing touch, pop it under the grill to get a nice golden finish on top. Dust with some icing sugar and a generous drizzle of maple syrup and you are off to the races.
Looking for more Bold Baking Breakfast inspiration? Check out my collection of breakfast recipes from Red Velvet Pancakes to a Microwave Mug Burrito!
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Easy Soufflé Pancake Recipe
Ingredients
- 2 egg yolks
- 3 egg whites , at room temperature
- 1/4 cup (2floz/60ml) cream
- 1/4 cup (2floz/60ml) milk
- ¼ cup (1 1/4 oz/40g) all purpose flour
- 1 tablespoon caster/granulated sugar
- 1 pinch of salt
- 2 tablespoons (1oz/30g) melted butter
- 5 strawberries , quartered
- 3 tablespoons blueberries
- maple syrup to serve
Instructions
- In a bowl, beat together the egg yolks, cream and milk.
- Add the flour, sugar and salt slowly stirring until just combined. Lastly stir in the melted butter and mix well.
- In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. It is ok to leave some lumps, they will work themselves out in the cooking.
- Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over medium heat.
- Pour the batter into the pan. Cover with a saucepan lid and cook gently until the bottom of the pancake is lightly browned and bubbles appear around the edges, approximately 5 - 8 minutes.
- Add the berries gently on top of the batter.
- Place the saucepan under a low grill or broiler and cook until the top of the pancake is brown and the center is just set, roughly 2-3 minutes.
- Gently slide the pancake onto a serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries and drizzle with maple syrup.
Recipe Notes
Turned out perfectly-light n airy!
Thanks so much for your kind sharing. It was so light n airy n i also added french vanilla paste to the batter. Didnt have strawberries n sub with avocadoes n pomegranate
I don’t have milk or cream Can I use buttermilk to replace both?
Love this and so did my family! I did have one flub up , and wondered why . I made one for my hubby ,and it wasn’t quire finished in the middle, so the next one I made sure it wa s pretty well cooked befor putting fruit on , but it fell when I took the lid off , did I cook too long?
Hey Gemma,
Loved this recipe. Could you please let me know the temp of the oven should be for baking. Also, I believe pre-heating would be required.
Regards,
Isha
Can I use different fruit besides strawberries? Maybe bananas, pineapple, or apples?
Hi Gemma,
For the cream can I use Heavy whipping cream?
Thanks
Amalia ????
Hi Gemma,
Have you tried using frozen fruit? Wonder how they would affect the final product? Should they be thawed & drained before using?
This was a delicious breakfast! I will absolutely be making it again.
Can’t wait to try this! You’re the best!