Souffle Pancake Recipe

A while back I visited Edition Coffee Roasters in Haymarket, Sydney and tried there souffle pancakes. I felt that this was something that I could recreate at home so I set out to find some suitable moulds that didn’t cost heaps. I really didn’t want to spend too much on something that may not work. Eventually, I found two moulds at Daiso for $2.80AUD each. So I set out to create the pancakes. I followed the souffle pancake recipe found here using method #1 without baking powder as I wanted to keep the pancakes as authentic as possible. I won’t go too much detail here, instead, I will share the adjustments I made.

Souffle Pancake

The recipe was easy to follow however it did include a lot of steps. I recommend allowing at least half an hour to prep these and be prepared for the extra dishes as compared to traditional pancakes.

I made two adjustments to the recipe. Firstly I didn’t have any cream of tartar, after a quick google it turns out lemon juice can be a good substitute so I added that instead. Additionally, I don’t have suitable whisk attachments on my mixer so I used my stick blender instead. I think it just took longer to whisk the egg white, so be patient when completing this step. These two changes didn’t seem to affect the result.

The only thing I would change for next time is to not cook the first side as long as I did. This side was slightly burnt but not enough to ruin the taste.

Pancake Toppings

When it came to picking toppings I wanted something that both my partner and I would like. As I know he is a big fan of pears I choose to cook some canned pears (I didn’t have any ripe ones available) with a bit of sugar until they started to brown slightly. Additionally, my partner added maple syrup to his. The cool thing about these pancakes is that you can add any toppings and flavours that you like.

To serve dust with some icing sugar and add your prefered toppings!

Enjoy and let me know if you would try this souffle pancake recipe!