Soufflé Pancake – The ultimate comfort breakfast!
Soufflé Pancakes – Just in time for Mother’s Day! Which mum wouldn’t love to be served a deliciously comforting yet satisfying brunch like these baked Soufflé pancakes? They taste like a cross between a baked custard, a Soufflé and a pancake, which is sure to be a winner!
This is a no fail Soufflé Pancake
When I first set out to test this recipe I made a large Soufflé Pancake as opposed to the individual serving sizes. When the oven timer rang after 15 minutes, I found myself laughing with astonishment to see that the soufflé had puffed up around the sides to look something like an upside down frisbee. So high in-fact that the sides were almost touching the oven roof. And it’s exactly what is meant to happen. Phew!!!
Using the same ingredients as the usual pancake recipe, simply mix the ingredients in a bowl and bake. Once cooked, serve with your favourite toppings.
The ultimate Sunday breakfast
Easy Soufflé Pancake
- 6 eggs
- 1 cup milk
- 1 cup plain flour (all purpose flour)
- 1/4 cup caster sugar
- 1/4 tsp baking powder
- 2 tsp pure vanilla extract (or vanilla essence)
- 2 tsp butter
- Preheat oven to 200°C in a fan-forced oven. Using four 2 cup capacity oven proof dish or pans, place them on a baking tray and into the oven whilst you prepare the batter.
- In a bowl, whisk together the eggs, milk, and vanilla.
- Sift in the flour and baking powder and add the sugar. Whisk gently to form a smooth batter ensuring all lumps are gone.
- Remove the tray from the oven. Add 1/2 tsp of the butter into each pan, allow to melt, then evenly pour the batter into the 4 pans.
- Return the tray to the oven, placing it on the middle rack and bake for 15 minutes or until the batter has puffed up and set.
- Remove from the oven and top with your favourite toppings.
- Berries with Maple Syrup OR Banana with Toasted Slivered Almonds
- Dust with icing sugar and serve with cream or coconut yogurt