Name: Souffle Pancakes
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: Souffle Pancakes; 6 Eggs, separated; ¼ Cup plus 1 Tbsp. - Cane sugar; 2 tbsp. - Vanilla extract; 1 ½ tsp. - Baking powder; ½ Cup - All-purpose flour; ½ tsp. - Salt; 1/3 Cup - a2 Milk® Whole; Suggested Toppings; Powdered sugar; Peanut butter; Honey; Fresh fruit

Souffle Pancakes

Difficulty

Moderate

Preparation

15 mins

Cooking time

20 mins

Servings

Souffle Pancakes

6 Eggs, separated

¼ Cup plus 1 Tbsp. - Cane sugar

2 tbsp. - Vanilla extract

1 ½ tsp. - Baking powder

½ Cup - All-purpose flour

½ tsp. - Salt

1/3 Cup - a2 Milk® Whole

Suggested Toppings

Powdered sugar

Peanut butter

Honey

Fresh fruit

Set the egg whites aside. Place the yolks in a mixing bowl. Add 1 Tbsp. of cane sugar, vanilla extract and baking powder. Whisk to incorporate.
Whisk the flour into the yolk mixture and incorporate the milk. Set aside.
Gradually adding the salt and remaining cane sugar. Use a hand mixer to whip the egg whites until stiff peaks form, 1-2 minutes. Combine the egg mixtures.
Place a non-stick skillet over medium low heat. Prepare the insides of 2 pastry rings (about 3 inches in diameter) with cooking spray.
Place the prepared pastry rings into the pan and fill each with batter, leaving ½ inch of space at the top of the ring. Place a lid over the skillet and cook, 3-4 minutes.
Once the batter begins to bubble and pull away from the sides, working one at a time, slide a spatula underneath and secure the sides with tongs. Quickly flip the pancakes and the rings. Replace the lid and cook the other sides until brown, 2-3 minutes.
Remove the pancakes from the rings and set aside to cool slightly. Prepare the rings with more cooking spray and repeat steps 6 and 7 with the remaining batter.
Serve the pancakes warm with toppings, as desired.