SUPER JUMBO PANCAKE RECIPES

These may just be the fluffiest pancakes you’ve ever had. Inspired by Japanese souffle pancakes, the egg whites and yolks are separated in this batter. The yolks are used in the base, while the whites are whipped into a meringue to fold into the batter for an ultra airy pancake. Unlike the classic Japanese version cooked high in small ring molds, these use three cups of batter in each nine-inch flapjack. With these super-sized pancakes, just make sure you have plenty of syrup on hand.The best part of these pancakes is that they’re light and fluffy without having to add gargantuan amounts of baking powder, which always end up making the pancakes taste bitter. However, since you’ll be relying on the meringue, make sure you get the batter ready right before you’re ready to cook and serve them. Now, these are truly as delicate as a souffle, so if you think you’ll just be flipping pancakes, you’ll have a mess on your hands. Using a spatula, carefully slide each pancake on a plate and then, with true conviction, flip it back into the pan to invert. If you feel truly confident, have two pans going at once to have your pancakes ready in half the time.Jumbo Souffle Pancakes

Provided by Jake Cohen

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6-8 servings

Number Of Ingredients 8

• Ingredients

These are the pancakes that I go for in the morning, because they don't really take much thinking, so you can just toss all the ingredients together, and just by that, you'll have a bunch of tasty pancakes.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 256.3, FatContent 10.5, SaturatedFatContent 2.7, CholesterolContent 55, SodiumContent 811.2, CarbohydrateContent 33.6, FiberContent 0.8, SugarContent 6.4, ProteinContent 6.8