• The Goode Baker

Soufflé Pancakes (Pillow Pancakes)

I went down a deep dark hole of soufflé pancake-making on TikTok the other day. Naturally, I had to try making them on my own and they are 100 percent worth the hype. Pillow Pancakes is truly what they should be called.

They do require a little extra work - frig I felt like I was whipping eggs for an hour, but other than that it's pretty much your basic pancake recipe.

I topped these with coconut whipped cream (I'll post a recipe for how to make this soon!), some bananas, and a generous dusting of cocoa powder. Oh, and then I put maple syrup on it hahah 🙈


Okay, I'll shut up now so you can start making these. Maybe begin with an arm warmup though?

Soufflé Pancakes

Makes 3 tall pancakes - recipe adapted from JustOneCookbook.com

Ingredients


2 eggs

1 1/2 Tbsp Califia Farms Almond Milk 1/4 tsp vanilla

1/4 cup cake flour

3/4 tsp baking powder 2 Tbsp granulated sugar

Method

Separate your eggs yolks and egg whites. Place egg whites in the freezer for 15 minutes (makes whipping them much easier and more stable). In a medium sized bowl, add egg yolks, almond milk, and vanilla. Whisk until frothy. Sift in the cake flour and baking powder into the egg yolk mixture. Whisk together until just combined, you will still see lumps and spots of unblended flour. Using either a hand mixer or a stand mixer with a whisk attachment, take your egg whites and beat them until they begin to get frothy, add in your sugar and continue beating until stiff peaks form. You will be able to lift the beater up and the egg white will stand up straight with a slight droop at the end. Get your pan ready. Spray it with 1 tbsp of cooking oil and heat to medium. While your pan is warming. Take your egg whites and gently fold into your egg yolk mixture in 2 additions. Fold gently using a whisk until everything is just combined, don't overmix or you will deflate your fluffy egg whites. Using a 1/4 cup measure, scoop out the batter only filling the measure 3/4 of the way. Make 3 pancakes on your pan, leaving enough space between each one for them to expand a bit. Go around the pan again and scoop two more spoonfuls of the batter on top of the pancakes. Grab a cup of water and pour 1 tbsp of water in between each pancake and cover with a lid for 3 minutes. This will make it steamy and the pancake will become extra fluffy. Once the three minute mark is up, add one more big scoop of batter on top of the pancakes. Cover again and let cook for another 2-3 minutes. Time to flip. Since these are so tall, it's easiest to roll the pancake over using a spatula. I use this one. I poke it under one side of the pancake and plunk it over. Cook for another 4 minutes with the lid on. You're done! Top with whatever you like. Fresh fruit, whipped cream, maple syrup, or cocoa powder are some of my favourites. Enjoy!

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