Sourdough Souffle Pancakes

Name: Sourdough Souffle Pancakes
Prep time: 15 min
Total time: 15 min
Cuisine: European, American
Ingredients: 3 – egg yolks; 30 g – sourdough starter discard; 20 g – whole milk; 1 tsp – neutral oil; 1 tsp – vanilla extract; 45 g – AP flour, sifted; 0.5 tsp – baking powder; 1 tsp – malted milk powder (optional); 4 – egg whites; 45 g – sugar; 0.25 tsp – cream of tartar; 15 g – brown sugar; 15 g – unsalted butter; 30 g – maple syrup; 15 g – AP flour

12 steps

Prep:15min

The jiggliest, fluffiest pancakes ever. Once you know how to make these, you won't have to pay exorbitant prices for them ever again! This is also a great way to use up sourdough discard.

Updated at: Thu, 17 Aug 2023 08:48:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories166.4 kcal (8%)

Total Fat5.1 g (7%)

Carbs24.4 g (9%)

Sugars13.4 g (15%)

Protein5.1 g (10%)

Sodium79.6 mg (4%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Sourdough Souffle Pancakes (Can replace sourdough discard with 15 g milk and 15 g more flour)

3egg yolks

30gsourdough starter discard

20gwhole milk

1 tspneutral oil

1 tspvanilla extract

45gAP flour

sifted

½ tspbaking powder

1 tspmalted milk powder

optional

4egg whites

45gsugar

¼ tspcream of tartar

Maple Tuile

15gbrown sugar

15gunsalted butter

30gmaple syrup

15gAP flour

Instructions

Sourdough Souffle Pancakes

Step 1

Add egg yolks, sourdough starter, milk, neutral oil, and vanilla into a bowl.

egg yolks3

sourdough starter discard30g

whole milk20g

neutral oil1 tsp

vanilla extract1 tsp

Step 2

Sift in flour, baking powder, and malted milk powder, whisk until a thick paste forms.

AP flour45g

baking powder½ tsp

malted milk powder1 tsp

Step 3

In a separate bowl, beat together egg whites, sugar, and cream of tartar until stiff peaks form.

egg whites4

sugar45g

cream of tartar¼ tsp

Step 4

Gently fold in egg whites into the yolk mixture using a rubber spatula until just combined.

Step 5

Heat a non-stick pan on low until drops of water just begin to bubble.

Step 6

Coat the pan with a minimal amount of oil. Using an ice cream scoop or ladle, scoop batter into the pan. Add a few drops of water, cover with a lid, and steam for 5 min.

Step 7

Flip gently, add more water, and steam for another 5 min until both sides are golden brown.

Step 8

Garnish with whatever toppings you like! (I did strawberries, ice cream, and maple syrup).

Maple Tuile

Step 9

In a small bowl, combine sugar, maple syrup, and butter until light in color. Add flour and mix until just incorporated.

AP flour15g

maple syrup30g

unsalted butter15g

brown sugar15g

Step 10

Cover with plastic wrap right on the surface of the dough and refrigerate at least 3 hours.

Step 11

Preheat oven to 200 C (400 F).

Step 12

On a parchment lined baking sheet, use a circular mold to spread a 2 mm layer of batter. Bake until spread out, golden browned, and a lacey pattern forms (3-5 min). Mold into desired shape while warm.