Any upgrade to breakfast food is something I can get behind. Avocado toast was a welcome addition and just think of all the different ways we’ve come up with to cook an egg. Pancakes, however, are usually pretty cut and dry. Sure, you can throw fruit or chocolate into the batter -- and don’t even get me going on these cinnamon bun pancakes that are just to die for -- but the general makeup of a pancake hasn’t really been touched throughout the years.
The Japanese, though, are on to something. They're called soufflé pancakes and hail from Asian breakfast spots. Even though the ingredients don’t vary much from the homemade pancake batter we make on Sunday mornings, the key is whipped egg whites that produce a thick, fluffy result. At the same time, though, the pancakes end up light and airy, supposedly melting in your mouth.
By making a meringue out of the egg whites and adding scoops upon scoops of batter as it sizzles on the frying pan, you end up with a pancake that’s instantly brunch (and photo) ready. Just don’t forget the powdered sugar and fresh berries.
Here are three ways to make your own soufflé pancakes for your next brunch party.
Stacks on stacks
Get your cameras out -- this looks too good not to document.
Some homemade whipped cream takes the cake here.
What’s better than a fluffier-than-life pancake? A giant fluffier-than-life pancake.