“deutsche” Baby; Souffle Pancake, Blueberries, Caramel, Walnut, Whipped Cream Recipe
Brunch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Toppings
Method
Pancake Preparation
- 1
Make the Batter
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, separate the egg whites and yolks. Mix the egg yolks with milk and vanilla extract. Gradually add the wet mixture to the dry ingredients until just combined.
- 2
- 3
Cook the Pancakes
Preheat a non-stick skillet over low heat. Grease it lightly. Pour about 1/4 cup of batter into the skillet. Cover and cook for about 4-5 minutes, until the bottom is golden and bubbles form on the surface. Flip gently and cook for another 3-4 minutes. Repeat with the remaining batter.
Serving
- 4
Plate the Pancakes
Stack the souffle pancakes on a plate. Top with a generous amount of blueberries, chopped walnuts, and drizzle with caramel sauce.
- 5
Whip Cream
In a mixing bowl, combine heavy whipping cream and powdered sugar. Whip until soft peaks form. Serve a dollop of whipped cream on top of the pancakes.