Souffle Pancakes & Miso Maple Syrup Recipe 🥞⁣ Sweet & Salty Heaven!

Fluffy, soft and light as a cloud, this souffle pancakes recipe is paired with a unique miso maple syrup.
Full recipe: www.cozymeal.c...
Ingredients
Servings: 6
For the Souffle Pancakes
4 large eggs
3 tablespoons whole milk
½ teaspoon vanilla extract
½ cup cake flour
¾ tsp aluminum-free baking powder
⅛ teaspoon cream of tartar
¼ cup granulated sugar
canola or vegetable oil, for greasing the pan
water, for steaming
butter, for topping
powdered sugar, for topping
For the Miso Maple Syrup
½ tablespoon creamy white miso
⅓ cup maple syrup
Directions 14 Steps | 45 Minutes
Instructions:
Step 1
Prepare the batter for the souffle pancakes. Separate the egg whites and egg yolks into two mixing bowls. Place the egg whites into the freezer for 15 minutes.
Step 2
In the bowl with the egg yolks, add the whole milk and vanilla extract. Whip with a whisk or with an electric mixer until a thick and frothy mixture forms.
Step 3
Use a fine mesh strainer or a sifter to sift the cake flour and baking powder over the egg yolk mixture. Stir until just combined. Set aside.
Step 4
Preheat a large, deep saucepan or frying pan with a lid over the lowest heat setting. Remove the egg whites from the freezer after 15 minutes. The egg whites may be partially frozen. Add the cream of tartar to the egg whites and use an electric mixer to whip the egg whites until frothy.
Step 5
While whipping the eggs, gradually add the granulated sugar until fully incorporated. Continue to whip the egg whites until stiff, glossy peaks form.
Step 6
Add one-third of the whipped egg whites to the egg yolk mixture and fold until well combined.
Step 7
Add another third of the egg white mixture to the egg yolk mixture and gently fold until no streaks remain. Repeat once more with the remaining egg whites.
Step 8
Apply a thin layer of oil to the preheated pan. Place ¼ cup scoops of batter onto the pan (or as many as your pan can comfortably fit with enough room to flip). (See notes 1.)
Step 9
Let the batter set for 30 seconds before adding two tablespoons of batter on top of each pancake.
Step 10
Add one tablespoon of water to the pan, avoiding the pancake batter and cover the pan and cook the pancakes for 2 minutes.
Step 11
Remove the cover and add two tablespoons of batter on top of each pancake. Cover and cook for another 4 minutes.
Step 12
Use a fish spatula or another thin spatula to flip the pancakes. Add another tablespoon of water and cover the lid to cook the pancakes for an additional 4 minutes.
Step 13
While the souffle pancakes are cooking, prepare the miso maple syrup. Whisk together the miso with the maple syrup until smooth.
Step 14
Take the lid off and plate the pancakes. Serve the pancakes immediately while you start the next batch of pancakes. Top the souffle panckes with a sprinkling of powdered sugar, a pat of butter and miso maple syrup. Serve and enjoy! (See notes 2.)
Notes:
1. For taller souffle pancakes, the pancakes can be made in greased three to four inch pastry rings that are at least 1½ inches tall.
a) Add the pancake batter to the rings and add the tablespoon of water to the pan. Cover.
b) Flip after four to five minutes and add another tablespoon of water. Cover and cook for 4-5 minutes.
2. Gravity is your enemy here. The pancakes will deflate as they cool, so serve immediately.
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[@sandyshomerecipe]

Look yummy and delicious.like 3

[@CozymealStudios]

We're thrilled you liked our souffle pancakes recipe. Thank you! 🥰

[@HealthyTips-4U]

Amazing easy and tasty recipe! +1👍🥰

[@CozymealStudios]

Thank you! We're thrilled to hear that you enjoyed our souffle pancakes and miso maple syrup recipe 🥰

[@mercedesaschenbrenner9352]

Looks delicioso! ❤

[@CozymealStudios]

Thank you so much! We're so glad you enjoyed our souffle pancakes recipe 🤗