Recipe: Souffle pancakes

sift the dry

 We were messing around with breakfast this weekend.  I managed to blend a few pancake recipes into one very nice one on Saturday.  Then I was thinking about how it might be better.  Not wanting to mess with a good formula, it seemed a good thought to take a page out of the old omelette book and souffle the pancakes - no messing with the formula, just adding a step in dealing with the eggs.  If you don't want to go the trouble, the recipe works just fine as a regular mixer - you can even get away with one egg if that's all you have, but for souffle, you definitely want that extra elevation.  As for the soured milk, some recipes also use vinegar, but more importantly, it's taking into account that you probably won't have buttermilk around the moment you are inspired to make pancakes and a trip to the store might kill it.  If you are stocked, by all means substitute the buttermilk right across with the milk - cut back the acid though as the buttermilk will have some, but keeping a little will help the baking soda go to work.  Another nice trick is to sprinkle a little brown sugar over the pancake right after you drop it in the pan so when to flip it, the sugar will caramelize and have an extra delicious crust.  Enjoy!

whip the whites

You will need:

250ml / 1C             flour
185ml / 3/4C          milk
2                             eggs
45ml / 3Tbs           melted butter
30ml / 2Tbs           lemon or lime juice
30ml / 2Tbs           sugar
7.5ml / 1.5tsp        baking powder
2.5ml / 1/2tsp        vanilla or vanilla paste
2.5ml / 1/2tsp        baking soda
1.25ml / 1/4tsp      kosher salt

mix the wet

Method:

 - have all ingredients at room temperature
 - add the lemon or lime juice to the milk and set aside to sour
 - sift the flour, baking powder, baking soda and salt together
 - separate the eggs
 - melt the butter and set aside
 - whisk the whites to a soft peak, sprinkle in half the sugar and whisk to a medium firm peak
 - add the other half of the sugar to the egg yolks and whisk pale
 - whisk in the vanilla
 - whisk in the butter
 - whisk in the soured milk
 - using the whisk, stir the wet mix into the dry mix

mix the wet and dry and fold in the whites

 - fold in the whites
 - fry in a hot skillet