Puffed Souffle Pancakes Recipe
For a truly noteworthy beginning to day, or a holiday brunch worth savouring, celebrate with our Puffed Souffle Pancakes Recipe. Here, we give the usual flour and eggs a twist and take inspiration and flavours from around the globe to cater for both sweet and savoury cravings.
Makes 4 individual pancakes or 1 large, to share
Ingredients:
6 eggs
1 cup milk
1 cup plain flour
¼ tsp fine cooking salt
40g butter
Desired sweet or savoury topping, (such as strawberries and cream; grapes and lemon curd; roasted truss tomatoes with kransky and gruyère; smoked salmon with sour cream, caperberries and black pepper)
For Sweet
2 tsp vanilla bean paste or essence
½ cup caster sugar
For Savoury
½ cup any grated cheese
1-2 tbsp chopped herbs (such as parsley, oregano, chives, thyme)
Method:
Preheat oven to 200°C fan-forced. If making individual pancakes, use four 2-cup capacity ovenproof pans. For 1 large pancake, use an 8-cup capacity (22cm base) ovenproof frying pan. Place in oven.
If making sweet pancakes, whisk together eggs, milk and vanilla in a medium bowl. Stir in flour, salt and sugar. If making savoury pancakes, swap vanilla and sugar for cheese and herbs. Whisk gently to form a lump-free batter.
Using a pot holder, carefully remove hot pan(s) from oven. Add butter to pan(s), allow to melt, then pour in batter. If making 4 pancakes, place pans on an oven tray (for easy removal) and bake on the middle rack of oven for 10-15 minutes or until mixture is just set. If making a large pancake, place on middle rack of oven, allowing room above pan for pancake to puff up, and bake for 15-20 minutes or until just set. Remove from oven. Pancake(s) will quickly deflate.
Top pancake(s) with toppings. Serve in pan(s).
You’re sure to love our other sweet pancake recipes:
Pandan Pancakes with Coconut Palm Sugar Filling
Fluffy Pancakes with Spiced Pretzel Butter and Maple Syrup
