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Valentine’s Day Souffle Pancakes by Jane de Graaff

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Preparation time: 15 min
Serves 2 people
4.8 Average Rating

This Valentine’s Day soufflé pancake is soft, fluffy and full of romance. Made with just a few simple ingredients, it’s a sweet and special breakfast for two that costs less than ten dollars. Drizzle over the rich browned-butter brown-sugar syrup and you’ve got the perfect breakfast-in-bed moment, complete with coffee and flowers.

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Ingredients

Ingredients for one souffle pancake: 

  • 3 large Australian Eggs
  • 1 tbls caster sugar
  • Pinch of salt
  • 1 tsp butter - to grease the pan

Browned-butter brown-sugar syrup ingredients: 

  • ½ cup browned butter (see recipe)
  • 2 cups dark brown sugar
  • 1 cup of water
  • ¼ tsp vanilla extract

Method

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  1. First make your souffle pancake. Separate your egg whites and yolks into separate bowls, we will be using both. Add 1 tbls caster sugar to the egg whites and whip with electric beater until stiff peaks form.
  2. Add a pinch of salt to the egg yolks and lightly whisk with a fork until smooth.
  3. Pour the egg yolks back into the stiff egg whites and gently fold them through until combined. Be gentle so you don’t knock too much air out of the egg whites.
  4. Warm a medium sized saucepan on a low heat. Add a 1 tsp butter to the pan to melt and spread over the pan. Gently tip the souffle egg mix into the pan and spread it evenly. Cover with a lid and steam gently for 9 minutes or until the egg is set.
  5. In the meantime, make your browned-butter brown-sugar syrup. Melt the butter in a shallow pan and cook on medium heat, swirling the pan, for a few minutes until the milk solids separate and brown – do not burn it – as soon as the butter has browned a little, remove it from the heat so it does not continue to cook.
  6. In a medium saucepan add the brown sugar and water and bring to a simmer – swirling until the sugar is dissolved. Simmer for 5 minutes. Remove the sugar syrup from the heat, add the vanilla and pour the browned butter into the syrup in a slow, thin stream, whisking to incorporate. Set aside until needed. It makes far more than you’ll seed, so you can save it for later. 
  7. When the souffle pancake is set, gently loosen it from the pan with a spatula and fold it in half. Slide it onto a plate and serve with the warm browned-butter brown sugar syrup… adding a bunch of flowers and a cup of tea or coffee for a romantic breakfast. 

Reviews

Overall Rating

Average Rating: 4.8

6 reviews

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