Thanks to metal ring molds and egg whites, these pancakes stand tall and are super fluffy. Top them with my homemade butter pecan syrup, and you’ve got yourself a winning breakfast—or dinner!
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup pure maple syrup
- 4 tablespoons salted butter
- 1/2 cup toasted pecans, chopped
- 1/2 teaspoon maple extract
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt (see Cook’s Note)
- 2/3 cup whole milk
- 3 tablespoons unsalted butter, melted
- 3 tablespoons powdered sugar, plus more for serving
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 large egg yolks plus 4 large egg whites
- 1/2 teaspoon cream of tartar
- Nonstick cooking spray, for the ring molds
Instructions
- For the syrup: Heat the maple syrup and butter in a small saucepan over medium heat until the butter melts and bubbles form around the edges. Stir in the pecans. Simmer on low for 5 minutes. Remove from the heat and stir in the maple extract. Set aside until ready to serve.
- For the pancakes: Whisk the flour, baking powder and salt in a large bowl. Whisk the milk, melted butter, powdered sugar, vanilla extract, almond extract and egg yolks in a separate bowl.
- Beat the egg whites with the cream of tartar in another bowl until stiff peaks form. Add the milk mixture to the flour mixture, stirring until no lumps remain. Stir in a third of the egg whites until mixed. Gently fold in half of the remaining egg whites. Gently fold in the remaining egg whites.
- Place three 3-inch metal ring molds in a deep skillet with a lid over low heat; heat for 1 minute. Coat the insides of the 3 rings with cooking spray. Scoop 1/4 to 1/3 cup batter into each ring, filling halfway. Cover with the lid and let cook for 3 to 3 1/2 minutes. Carefully flip the rings over and cook, covered, until golden and cooked through, 1 1/2 to 2 more minutes. (The pancakes should release easily, but if you have trouble, run the tip of a sharp knife around the edge to help them release.)
- Repeat with the remaining batter, recoating the insides of the rings with cooking spray each time. Transfer the pancakes to a platter and dust with powdered sugar. Serve with the syrup.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 354 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 75 mg |
| Sodium | 218 mg |
Reviews
I made them exactly as stated in the recipe. They were absolutely Delicious . Thanks Kardea
Augusta Georgia
The little soufflé pancakes were delicious. The next time I make them I am going to add a little lemon zest. Instead of trying to lift the rings over I simply took the rings off and turned the pancakes over. They still kept their form and were beautiful.
I first saw this I think on Saturday; tried them Sunday; like Japanese pancakes; but between the soufflé like texture and that sauce? AMAZING!! Miss Brown does it again!!
Saves a poor memory and writing ingredients down. I would forget the recipe I needed it for.