Fluffiest Pancakes Ever—in 8 Easy Steps

Sarah B. Weir, Yahoo! blogger
Shine FoodAugust 9, 2012


Souffle style pancakes
Souffle style pancakes

How do you make breakfast pancakes extra light and airy? Clayton Miller, Executive Chef at Wit and Wisdom, the new tavern at Baltimore's Four Seasons Hotel, developed this unique method early on in his career when he worked as a pastry chef. "One of the items on the menu was a classic French soufflé," Miller tells Shine. "That's where I got the inspiration for this dish." The secret is folding in extra egg whites, but he promises, "The pancakes aren't temperamental like a soufflé."

Read: Chef Sara Moulton Answers Cooking Questions

Miller says the dish is delicious with butter and maple syrup, but a simple caramel banana sauce makes them swoon-worthy.

Related: McDonald's New Breakfast Time: Midnight

Soufflé Pancakes (adapted from Clayton Miller)

Makes 6-8 substantial pancakes

Pre-heat oven to 350 degrees.

5 ½ cups flour

1/3 cup sugar

2 teaspoons salt

1 tablespoon baking powder

1 tablespoon baking soda

Combine dry ingredients in large mixing bowl.

2 ½ cups

2 cups milk

2 whole eggs

2 eggs yolks

Combine and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough).

3 egg whites

Whisk to medium peak. Fold gently into batter. Do not over mix.

Melt a tablespoon of butter in a six-inch non-stock frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than ¾ of the way up the sides. Cook on stovetop for one minute then place oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream, caramel banana sauce.

Easy Caramel Banana Sauce (adapted from Clayton Miller)

Enough for 2-4 pancakes

1 banana, mashed

1 tablespoon butter

1 tablespoon brown sugar

1 teaspoon vanilla extract

Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.

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