Souffle Pancakes Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Ingredients
| 1/4 cup packaged biscuit mix | ||
| Sugar | 1 Tablespoon | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Eggs | 4 , separated | |
Directions
Preheat griddle over moderate heat while you mix the batter or, if using an electric griddle, preheat to 375° F.
Stir biscuit mix, sugar, sour cream, and egg yolks, together until well blended.
Beat egg whites until soft peaks form, stir half of whites into batter, and fold in the rest.
When a drop of cold water will dance across the griddle, grease lightly and add pancakes, using about 3 tablespoons batter for each and spacing far apart.
Spread pancakes so they are about 4" across and cook about 1 minute until 1 or 2 bubbles appear on surface and undersides are brown; turn and brown flip sides.
Lift to hot plates and serve with maple syrup (no butter needed because these pancakes are rich).
Stir biscuit mix, sugar, sour cream, and egg yolks, together until well blended.
Beat egg whites until soft peaks form, stir half of whites into batter, and fold in the rest.
When a drop of cold water will dance across the griddle, grease lightly and add pancakes, using about 3 tablespoons batter for each and spacing far apart.
Spread pancakes so they are about 4" across and cook about 1 minute until 1 or 2 bubbles appear on surface and undersides are brown; turn and brown flip sides.
Lift to hot plates and serve with maple syrup (no butter needed because these pancakes are rich).
Chef
