BEST FLUFFY SOUFFLE PANCAKES

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Fluffy pancakes are the most sought-after breakfast delicacy. A love language really; translated from the cook to the beneficiary; sometimes both can be one person if you know what I mean. The good thing is; pancakes can be presented in a variety of ways – fluffy, crispy, thick, spongy, or thin. With a variety of endless flavours like a healthy spinach pancake, banana oatmeal blender pancakes and so on. I do not mind being industrious in the morning and besides easy breakfast recipes like smoothies and overnight oats; a slow-cooked fluffy pancake is always a win. These perfectly cooked fluffy pancakes with a side of fruits and maple are a definite win!

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Make Fluffy Souffle Pancakes

There are two kinds of fluffy pancakes; Meringue pancakes also known as souffle pancakes similar to this one, and butter fluffy pancakes. This recipe is a meringue pancake recipe with a few adjustments; and just as the name suggests it is made fluffy by the meringue similar to sponge cakes.

What is meringue? A meringue is a whipped mixture of egg whites and sugar to a stiff cloud-like mixture. In this recipe, egg whites are mixed with castor sugar and then whipped to a meringue before folding with the other ingredients. Step-by-step recipe in the recipe card below.

To make perfect meringue pancakes here are my tips and tricks

1. The meringue should be stiff! It is easy to know if your pancake mixture is successful with the outcome of the meringue. If the meringue mixture fails, (which can be brought upon due to a number of reasons ) then the final outcome of the pancakes will most likely be less satisfying. Think meringue-based sponge cakes; the tricks applied for such cakes should also be observed in a fluffy souffle pancake recipe.
2. Do not overmix. Overmixing overdevelops gluten, leading to chewy dense pancakes. It also whips out most of the air present in the meringue mixture.
3. Cook slowly. Cooking slowly ensures the pancakes cook uniformly. Always ensure the stove is set at the lowest possible heat setting.
4. Don’t spread the pancake batter too thin. Normally, when spooning the pancake batter into a griddle pan, spreading levels will also determine the thickness and texture. Thinly spread pancake batter can make thin crispy pancakes while the reverse is true.

How these pancakes are different from the classic Japanese souffle pancakes

These pancakes are quite similar yet different from the classic Japanese pancakes. The mixing method, tricks and tips and cooking time are the same. The only difference is the added flour, leavening and slight addition of butter. They taste very similar to a vanilla-flavoured sponge cake; spongy and light but a tad bit dense than the classic Japanese pancakes.

How do I get my pancakes to have the same perfect shape and size?

Two components come to play; the amount of pancake batter for every pancake and the baking mould or pan.

• The amount of each pancake batter. For this recipe, I used a standard measuring cup of 236 ml for each pancake batter. The key is to spoon the same amount of batter for every pancake.
• Baking pan or mould. This recipe employs an 8-inch non-stick pan, which ensured that the batter of each pancake touched all the corners, such that they came out the same sizes. You can also use a large pan with moulds and spoon pancake batter into each.

The Pancake Meringue!

Meringue is the fluffed cloud of whipped egg whites with sugar that enhances the sponginess of pancake batter.

Therefore, for the perfect spongy and fluffy tall pancakes, a good meringue is the answer besides a combination of other factors.

Few things to consider for a good Meringue.

1. Good egg white and yolk separation. A small amount of egg yolk in an egg-white mixture can and will inhibit a stable meringue from forming. Always separate the eggs in a separate bowl before introducing them into the mixing bowl. An egg separator should help or you can use your clean hands to separate the yolks; works perfectly.
2. Equipment and ingredients. Also, ensure you use very clean equipment when mixing a meringue. For instance, plastic bowls can have a residue of grease that is usually hard to completely get rid of when washing which can contaminate your meringue.
3. A bit of acid. Cream of tartar or lemon juice helps to attain a stable, stiff meringue.

What makes these Fluffy pancakes unique?

• They are tall and fluffy; you will feel like you’re indulging in a sponge cake. not light as classic Japanese souffle pancakes but comparatively lighter than standard pancakes

How to tell when the pancakes are fully cooked.

Due to the exceptional size and fluffy texture of these pancakes sometimes it is hard to know if they are completely done. Here are three ways of knowing;

1. Bubbles on the top uncooked part. When the pancakes are cooking, before flipping you should observe tiny bubbles on the top part; this simply means that the pancake has cooked up to 3/4 of the interior. Flipping it over and letting the underside cook for another few minutes until similarly browned like the top should completely cook it.
2. Using the old ” insert a skewer in the middle test’‘. Yep, you guessed it right! Like cakes, you can also delicately insert a skewer in the middle part of the pancake to see if it has completely cooked. The inserted skewer should come out clean while a wet skewer means you should cook the pancake some more.
3. Time. These pancakes take an average of up to 10 minutes on low heat until fully cooked. It should be noted though that time will change depending on the size and stove temperature you’re using.
4. Colour. Mostly, the pancakes should cook until mostly golden brown on both sides.

Souffle pancakes tips and tricks

1. Cook slowly and at the lowest heat setting.
2. Use an 8-inch pan with a lid.
3. Do not overmix the meringue with the rest of the pancake batter.
4. The pancakes are best served the day they are made.

Recommended Tools and Equipment

1. Hand mixer. For whipping the egg whites with the meringue.
2. Mixing bowls. I prefer glass mixing bowls when I’m making meringue-based recipes since they are easier to clean and have no retained grease which can inhibit a stiff meringue from forming.
3. Small Spatula. For flipping the pancakes with ease.
4. 7 -inch pan with a lid to ensure pancakes cook slowly and uniformly with exact-defined shapes.