Hey from EL The Cook!
We wanted to make a gorgeous breakfast.. and what makes a better breakfast than dessert?
And then we thought, what if we made a recipe to combine the two!
Enter our first :Bressert(breakfast+dessert!) recipe, The Pancake Souffle, a mix of the goodness of a pancake and the fluffiness of a souffle!
Its super simple to make and takes about the same time as a regular pancake, except its not fried but baked..making it healthier but looking more decadent!
- 1/2 cup all purpose flour
- 1/2 cup milk
- 1 tsp baking powder
- 2 tbsp melted butter
- 1 tsp baking soda
- 1 tbsp vanilla essence
- 3 tbsp sugar
- 1 whole egg
- 4 tbsp powdered sugar
- 1 tbsp cinnamon
- Electric Whisk
- 2 ramekins/ glasses
- 2 mixing bowls
- Start by separating 1 whole egg’s yolk and whites into two separate bowls. Begin to whip the whites while pouring in 1 tbsp of sugar.
- Whip until it becomes glossy with soft peaks—set aside until needed.
- Next sift 1/2 cup of all purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, 3 tbsp of sugar, and a pinch of salt into a large bowl. Then add 1/2 cup of milk, 2 tbsp of melted butter, vanilla, and 1 egg yolk. Whisk together for about a minute, or until it’s free of lumps. Gently fold in the meringue, being careful not to over mix and deflate the batter.
- Prepare a ramekin/glass by buttering the walls of the dish and coating them in a thin layer of granulated sugar. Pour in the batter until the ramekin is about 3/4th way filled up. Bake in a 375°F oven for 15-20 minutes, or until it passes the toothpick test.
- Remove the soufflé from the oven and it’s ready to plate.