Breakfast at Brooke's: Pancake Souffle

Hi Everyone! I'm Brooke, and for my official first post here, its gonna be........ Breakfast at Brooke's! If you haven't heard, I will be posting twice a week, on Wednesdays and Fridays. I will be posting these weekly. Hopefully. It could vary from waffles, pancakes, to just plain bacon and eggs. But I am looking forward to testing and sharing many more recipes with y'all. This week on Breakfast at Brooke's is....... a pancake souffle. Now, this sounds fancy, but its really simple and quick. No, I did not make it up by myself, I am mostly just a test cook/baker to recommend, or not. So, I know I'm babbling, but I'm going to actually share the recipe now. I found it on http://www.byrontalbott.com/the-pancake-souffle/ and its pretty darn good. Its light and fluffy, or my sister calls it, a pancake in a cup. Pretty accurate. I took plenty of pictures to show you how mine came out. ONTO THE RECIPE!!

Ingredients

- 1/2 cup flour

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- a pinch of salt

- 3 tbsp of sugar

- 1 egg yolk

- 1 egg white+1 tbsp of sugar

- 1/2 cup of milk

- 1 tbsp of vanilla bean paste

- 2 tbsp of melted butter

So, he also provided instructions for a maple syrup reduction, and maple whipped cream. But I'll talk about that later. All you gotta do is mix/sift (I'm lazy, I just whisked it) the dry ingredients. Then whisk in the wet ingredients, except for the egg white. Then continue to whisk until its smooth. I know, I don't like this part either (bc it uses more dishes), but in (stainless steel recommended) a bowl, whip up that egg white until its glossy, with soft peaks. While doing this, you will drizzle(?) in the tbsp of sugar. Gently fold that into the batter, just until combined, it's okay if you have tiny streaks of egg white in the batter. Now, butter up that ramekin and coat the bottom and sides with some granulated sugar. Pour the batter into the ramekins (depends on size, mine made 3 small ones), filling 3/4 of the way. Stick into a 375 degree oven for around 20 minutes, again depending on size. Poke it with a toothpick and if no batter sticks, take them out. I know, this is a long post, but be patient. I *attempted* to whip cream in a jar, shaking the freezing cold cream. But gave up after a while because it was taking too long. I gave in and used the hand mixer. That's it. I let the souffles cool for a little bit and plopped on that whipped cream. It was better than expected. Now, for the next part: pictures. Not that fancy, but I tried. Here it goes....

whipped cream covered

pretty flower tip

Thanks for reading! Bye.

xoxo, Brooke