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Souffle Pancakes

Western.Chefs's picture
Ingredients
  Biscuit mix 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Sour cream 1⁄4 Cup (4 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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Preparation Time: 
20 Minutes
Servings: 
4

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