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Soufflé Silver Dollar Pancakes

Exclusive to our non-stick pan, these lighter than air silver dollar pancakes are slightly steamed for a soft, tender, and eye-catching treat.

2

Servings

15 Mins

Prep Time

22 Mins

Cook Time

Prep

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Combine the Dry Ingredients

Measure all dry ingredients into a large mixing bowl and whisk together until well incorporated.

  • All Purpose Flour4 ½ Tbsps.
  • Cornstarch4 ½ Tbsps.
  • Baking Powder1 ½ tsps.
  • Kosher Salt½ tsp.
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Separate the Eggs

Crack the eggs and separate the whites from the yolks and set aside the whites. Make sure that no yolk makes it into the bowl with whites. NOTE: Reserve the unused yolk for another recipe.

  • Egg Whites4
  • Egg Yolks3
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Combine the Wet and Dry Ingredients

First whisk together the egg yolks, milk and vanilla until smooth. Then using a large whisk, gently mix the wet ingredients into the dry until you achieve a smooth batter. Set aside.

  • Egg Yolks3
  • Whole Milk2 ¼ Tbsps.
  • Vanilla Extract½ tsp.
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Whip the Egg Whites

Place the egg whites, cream of tartar, and the sugar in a bowl and whisk until stiff peaks form, either by hand or with an electric mixer.

  • Egg Whites4
  • Granulated Sugar3 Tbsps.
  • Cream of Tartar½ tsp.
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Add the Egg Whites to the Batter

Gently fold in the egg whites into the batter in 3 additions. Make sure you don't over mix and deflate the egg whites.

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Cooking Steps

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1. Add Some Butter to a Preheated Pan

Preheat the Non-stick pan to 350°F/ 175°C (medium), then add the butter and tilt the pan to cover completely, then remove the excess with a paper towel.

  • Unsalted Butteras needed
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2. Begin Cooking the Pancake

Pour 3 large spoonful of batter into the pan without flattening them and making sure they don't touch each other. Cook for 2- 3 minutes or until the edges begin to dry and set.

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3. Add Some Water and Continue Cooking the Pancakes

Add the water between the pancakes directly onto the pan. Continue cooking for 2 more minutes or until the water has completely evaporated.

  • Water2 Tbsps.
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4. Flip and Continue Cooking the Pancakes

Carefully and gently flip the pancakes, without deflating them. Add some more water and continue cooking for 2-3 minutes or until the water is fully evaporated.

  • Water1 Tbsp.
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5. Remove the Pancakes

Transfer the pancakes to an oven-proof plate or tray and keep warm in a low oven. Repeat the cooking the steps until all of the batter has been cooked, then turn off the heat.

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6. Finish and Serve

Finish the pancakes with a touch of butter and maple syrup. Serve immediately.

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