Soufflé Glazed Pancakes

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RUSSELL HOBBS Soufflé Glazed Pancakes Recipe
RUSSELL HOBBS Soufflé Glazed Pancakes Recipe
RUSSELL HOBBS Soufflé Glazed Pancakes Recipe

Homemade & Wholesome:

A breakfast connoisseur's dream—light and fluffy cakes combined with the savory taste of maple glaze.

Ingredients List

  • 1½ cups all-purpose flour
  • 3 Tbsp. confectioners sugar
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 1¼ cups whole milk
  • 4 Tbsp. unsalted butter, melted and cooled, plus additional for serving
  • ½ tsp. vanilla extract
  • 1 egg yolk, plus 3 egg whites, divided
  • ¼ tsp. cream of tartar
  • Vegetable oil cooking spray, as needed
  • Maple syrup for glaze
  • ½ cup blueberries to garnish
Tools
  • Hand Mixer
  • Mixing Bowls
  • High Ring Mold
  • Skillet
  • Spatula
  • Tongs
  • PREP TIME: 20 MIN
  • COOK TIME: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVES: 5

Directions

  1. Whisk together the flour, confectioners' sugar, baking powder and salt until fully combined. In a separate bowl whisk together the milk, melted butter, vanilla and the egg yolk. Stir the milk mixture into the flour mixture until just combined.
  2. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar for approximately 2 minutes on medium-high speed until the whites form stiff peaks.
  3. Fold the egg whites into the batter (To fold, use a wide, flexible spatula and slice straight through the eggs whites. Scrape spatula along the curves of the bowl, gently scooping up the batter.
RUSSELL HOBBS Soufflé Glazed Pancakes Recipe
RUSSELL HOBBS Soufflé Glazed Pancakes Recipe
  1. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until the whites form stiff peaks, about 2 minutes. Fold the egg whites into the batter until just combined, being careful not to over mix.
  2. Spray a 3" by 2½" high ring mold with vegetable cooking spray. Heat a large nonstick skillet over medium-low heat and spray the pan evenly with cooking spray. Place the ring mold in the pan and fill with ½ cup of the batter, it should fill the ring about halfway up.
  3. Cover the skillet and cook until the batter rises and the bottom is golden brown, about 5 minutes.
  4. Meanwhile, fill a large sauce pan with the maple syrup and apply a medium heat. Using a thermometer, bring the temperature of the syrup between 223-230°F stirring occasionally. Don't over boil the syrup.
  5. Use a spatula under the mold and tongs around the mold to stabilize and carefully flip the pancake in the mold. Cover and continue to cook until the bottom is golden brown, another 5 minutes. Transfer to a plate and carefully remove the mold. Continue with the remaining pancake batter.
  6. Top with butter and drizzle the maple glaze over the pancakes.