Souffled pancakes, kesako?
These are simply pancakes topped with a soufflé device, then baked in the oven. The soufflé maker can be made in different ways. Either you incorporate whipped egg whites into a pastry cream, or you incorporate them into a roux, or syrup. It can therefore be used in both savory and sweet recipes.
Once the device is ready, we bake it in the oven. The heat will allow it to swell to become soft and airy.
Be careful not to confuse soufflé pancakes with Japanese soufflé pancakes, also called “fluffy pancakes”, because the technique is not the same. The soufflé texture is obtained by incorporating beaten egg whites into the pancake batter.
Another recipe sometimes nicknamed (wrongly) “crêpe soufflé”: the Dutch baby pancake. This “Dutch crepe”, although of American origin, consists of making a thick crepe batter, or pancake batter, then cooking it in a pan in the oven. As a result, the dough swells and the edges color.
The recipe for soufflé pancakes
Preparation: 15 mins
Cooking: 30 mins
For 4 people
For the pancake batter
- 125 g of flour
- 25 g of sugar
- salt
- 25 cl of whole milk
- 50 g egg (1 small egg)
- 40 g egg yolks (the yolk of 2 medium eggs)
- 50 g + 1 knob of butter
For the soufflé
- 150 g or egg whites (about 5 whites)
- 60 g of sugar
- 10 g of flour
- 10 g cornstarch
- 12.5 cl of whole milk
- 1 organic orange zest
- 40 g egg yolks (2 yolks)
- 2 cl of Grand Marnier
To serve
- icing sugar
Prepare the dough. Place the flour, sugar and a pinch of salt in a salad bowl.
Add the eggs and yolks. Pour in a third of the milk, mix, add the second third, then the last third.
Melt 50 g of butter, and incorporate it into the dough.
Let the pancake batter rest for 30 minutes.
Melt a knob of butter in a hot pan. Pour in a ladle of pancake batter. Rotate the pan to evenly distribute the batter. Cook for 1 to 2 minutes on each side.
Repeat the operation until the dough is used up.
Prepare the soufflé maker. Beat the egg whites with the sugar. When they are firm, add the flour and cornstarch.
In a saucepan, mix the milk, orange zest, egg yolks and Grand Marnier, then bring to the boil. Remove the pan from the heat, let cool.
Once the cream is lukewarm, delicately add the whipped egg whites.
Place the soufflé maker on half of each crepe, then fold the crepe onto itself. Sprinkle with icing sugar.
Bake the filled pancakes at 200°C for 10 minutes.
Arrange on each plate, serve hot.
Party soufflé pancakes
Whether savory or sweet, soufflé pancakes come in endless varieties. The pancake dough, firstly, can be made with buckwheat flour, flavored with orange blossom, or cocoa. Same thing for the soufflé maker, to which you can add vegetables, for a savory version, melted chocolate, or fruit.
For gluten-free pancakes, replace all the flour with cornstarch, including when preparing the soufflé.
Good tasting !
