Soufflé pancakes are soft, pillowy rounds that are a fluffy, airy, melt-in-your-mouth take on the traditional diner-style pancake. These pancakes are elevated with crispy bits of toasted cheese dispersed throughout and drizzled with honey.
Directions – Honey Cheese Soufflé Pancakes
1. Place the pancake on a serving vessel.
2. Drizzle with honey.
3. Dust with cheddar and parmesan crisps.
4. Garnish with honeycomb pieces.
5. Serve immediately
Directions – Soufflé Pancakes
1. Add the sourdough starter, milk, egg yolk, honey, pastry flour, salt, and baking powder to a large mixing bowl. Whisk until combined. Add
the brown butter to the mixture and whisk until fully incorporated. Set aside this base batter momentarily.
2. Add the egg whites to the bowl of a stand mixer. On medium speed, using the whisk attachment, whip the egg whites until frothy. Once the egg whites begin to froth, slowly add the sugar while the machine is running. Whip the egg whites until medium peaks form.
3. Preheat a large skillet over low heat (alternatively preheat your flat top to 245-250°F). Once the skillet is warm, place in the metal ring molds to preheat.
4. Add 1⁄3 of the whipped egg whites to the base batter. Use a rubber spatula to gently fold the egg whites into the batter. Once the batter is homogenous, add the remaining whipped egg whites. Fold the mixture until no streaks of egg whites remain and the mixture is homogenous. Take care not to overmix the base.
5. In a small bowl combine the Cheddar Crisps, Parmesan Crisps, and pastry flour. Mix until all the cheddar and parmesan crisps are completely coated in the pastry flour.
6. Gently sprinkle the coated crisps over the base batter. Gently fold together until the crisps are evenly dispersed within the batter.
7. Spray the preheated skillet and metal ring molds with vegetable oil cooking spray.
8. Fill the metal ring molds half full with batter, ~¼ cup. Place the lid on the skillet and cook the pancakes for ~5-7 minutes. The batter will have risen to the top of the metal ring molds and be nearly set.
9. Remove the lid of the skillet. Flip the pancake-filled metal ring molds over. Cover the skillet with the lid, and cook for an additional 3-4 minutes, or until the batter is fully set.
10. Once the pancakes are cooked through, remove the metal ring molds.
11. Remove the pancakes from the skillet and serve immediately.
CHEF NOTES: If brown butter is unavailable, an equal quantity of unsalted butter can be substituted and used in its place. Be sure not to overwhip the egg whites; if you go beyond medium peaks, the pancake base will break. Be sure to thoroughly grease the skillet and metal ring
molds to ensure that the pancakes remove cleanly and don’t deflate. The cheddar and parmesan crisps can be substituted with premade frico or crunchy shelf-stable dehydrated cheese; just be sure to break them into small pieces (between the size of a peppercorn and a pea).
YIELD: 8 ea
SHELF LIFE: 15 minutes
Directions – Cheddar Crisps
1. Preheat oven to 400°F with convection.
2. Spread cheddar cheese in an even layer on a sheet pan with a silicone liner.
3. Place pan in oven and cook for ~8-10 minutes or until the cheese is crispy and has become frico.
4. Remove tray from oven. Leave to cool completely at room temperature.
5. Once cool, break the cheddar crisps into small pieces (between the size of a peppercorn and a pea).
6. Transfer the cheddar crisps to an airtight container.
7. Use as directed in the main recipe or store for up to 1 week.
YIELD: 25 g / ¼ cup
SHELF LIFE: 1 week
Directions – Parmesan Crisps
1. Preheat oven to 400°F with convection.
2. Spread parmesan cheese in an even layer on a sheet pan with a silicone liner.
3. Place pan in oven and cook for ~8-10 minutes or until the cheese is crispy and has become frico.
4. Remove tray from oven. Leave to cool completely at room temperature.
5. Once cool, break the parmesan crisps into small pieces (between the size of a peppercorn and a pea).
6. Transfer the parmesan crisps to an airtight container.
7. Use as directed in the main recipe or store for up to 1 week.
YIELD: 25 g / ¼ cup
SHELF LIFE: 1 week