Souffle Pancakes
Ingredients
2 large eggs
1 ½ Tbsp whole milk [22 g]
¼ tsp vanilla extract or paste
¼ cup cake flour [30-33 g]
½ tsp baking powder [2 g]
2 Tbsp sugar [25 g]
1 Tbsp neutral flavor oil or nonstick pan spray [vegetable, canola, etc]
2 Tbsp water [for steaming]
Fresh Whipped Cream [optional]
½ cup Heavy [whipping] cream [120 ml]
1 Tbsp sugar (20 g)
Toppings
1 Tbsp confectioners’ sugar/powder sugar
Fresh berries [Whatever is in season; strawberries are the go to, but its up to you]
Maple syrup [The real stuff, not that processed fructose fake crap! Going through all this effort means quality assurances need to be made!]
Equipment:
A large non-stick frying pan [large enough to cook 3 '2-3in' pancakes at the same time] with a lid.
A whisk [manual, electric, or a kitchenaid with whisk attachment if you're particularly lucky]
The usual assortment of bowls, spoon-based measurements, etc.
Directions
Preheat the frying pan on the lowest setting and rub a little bit of oil onto the surface; do not add too much oil, you need just enough to create a thin film.
Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes.
Add milk and vanilla to the egg yolks and whisk until thick and frothy.
Sift the cake flour and baking powder into the bowl of egg yolk and milk. Whisk to combine thoroughly, but do not over mix, just until the lumps are gone. If you have sifted, this should not be an issue.
After 15 minutes, take out the bowl with egg whites from the freezer. The egg whites should be somewhat frozen. Start your exercise regiment by start beating egg whites manually if you're hardcore.
When the egg whites turn frothy and pale white, gradually add in sugar.
The egg whites should become glossy and firm over time. Occasionally, stop beating and lift up the whisk. If the egg whites stand right up with stiff peaks slightly bending over like the world's whitest chocolate kiss, it is done.
Add a third of the fluffy clouds into the egg yolk mixture and whisk together. For this stage, you don't have to be gentle, but you shouldn't beat the crap out of it.
Add the remaining egg whites and now carefully and gently incorporate until there are no more whites.
Now, it is time to cook.
The rule of thumb is 4 scoops of batter per pancake. Use a large spoon or a small serving spoon. Each scoop should be about two to three tablespoons in total. Start with two scoops per pancake and as they settle down, add an additional scoop.
Add a tablespoon of water and cover to let steam for two minutes.
Take off the lid and add your fourth and final scoop. Cover and steam for another four minutes.
Take lid off and flip for an amazing golden brown top! Add the last tablespoon of water and cover with lid to steam for another four minutes.
Finally, at long last, take the lid off for last time and put these fluffy tall pancakes onto a plate. Top as you wish and dig in.
Notes
TIPS
Why cake flour?
Because cake flour as so little gluten in it, it is considered extremely light and thus perfect for rising; it is easier to work with for a souffle-style pancake and is more forgiving than standard All Purpose or [heaven forbid] bread flour.
Can I use other types of flour?
Absolutely! I will note that certain types of flours don't really interact the same way as wheat-based ones. Almond or coconut should be fine as substitutes, though the lack of gluten might affect the consistency of the batter.
Can I use instant pancake mix?
For all those with instant style mixes, do not despair! You can still achieve cloudy deliciousness! Just replace the dry ingredients with the standard instant mix. It may not rise nearly as well and might be a touch tougher, but it'll still work!
Why put the egg whites in the freezer?
Egg whites will retain and incorporate more air if they're very cold; if too warm, the whites will not firm up and they'll just droop and melt. Doing it this way allows the egg whites to be whipped without cream of tartar, so that's an extra step gone! This method also allows for the whites to remain strong against the heat and rise fluffier and taller.
Cook the pancakes low, covered, and slow.
Unlike most pancakes, these ones are thicker and fluffier. Cooking them on high heat will make it look like it's done... but the insides will be raw and not very pleasant to eat. Lock in the heat and moisture by closing it up with a lid. Deliciousness takes time and patience. Don't worry, it'll all be worth it!
Can I whip the egg whites ahead of time?
You can actually! A little bit of air will seep out, but they will be perfectly usable for at least a day... two if you really want to press your luck. Once you finish whipping to stiff peaks, put it all in airtight container, put saran wrap on it [press it directly against the whites as you would a fresh custard], close, and keep it in the coldest part of your fridge.Note: Fridge, not the freezer.