Cardamom Apple Souffle Pancakes
Recipe: #38122
January 22, 2022
"The souffle style pancake comes out light,fluffy, perfumed with cardamom and packed with protein. Because the batter doesn't contain any fat (other than egg yolks and whole milk), a pat of butter is required topping here - along with some real maple syrup, of course."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (252 g)
- Calories 400.3
- Total Fat - 11.1 g
- Saturated Fat - 4.3 g
- Cholesterol - 319.8 mg
- Sodium - 683 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 3.1 g
- Sugars - 9.8 g
- Protein - 16.6 g
- Calcium - 207.1 mg
- Iron - 2.5 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350-degrees F. Set a flat griddle to medium high heat (375 - 400-degrees F).
Step 2
In a large bowl, whisk together the flour, sugar, cardamom, baking powder, and 1/2 teaspoon of the salt. In a small bowl,whisk together the egg yolks, milk, and vanilla until smooth. Whisk in the cider. Add the wet ingredients to the dry and whisk just until smooth. Do Not Overmix.
Step 3
In a large bowl, using a stand or hand-held mixer, beat the egg whites with the remaining 1/4 teaspoon salt until they reach firm but not dry peaks (when you lift the whisk out of the eggs, the whites should form a peak that curls over only slightly). Gently fold half of the egg whites into the batter until mostly evenly mixed. Repeat with remaining whites until no streaks remain. Fold in the apple.
Step 4
Spray your preheated griddle with vegetable oil spray. Spoon out about 1/3 cup of batter into the griddle at a time,leaving plenty of room between each pancake. For extra height, let the pancakes set fora minute, then spoon a few tablespoons of additional batter on top. Cook just until the bottom is golden brown, about 2 minutes. Spray the tops of the pancakes with a bit of vegetable oil spray, then flip. Cook until the bottom sets, 2 minutes more, then transfer to a baking sheet in a single layer and bake until the center sets, about 3 minutes. Repeat with the remaining batter. Serve warm, with butter and maple syrup. Makes 8 - 10 pancakes.
NOTE: Because pancakes cook for only a few minutes, you want a tender apple here. And with all the maple syrup you're likely to pour over the pancakes, a tart apple is a nice contrast. Some varieties include, but not limited to: Cortland, Empire, Jonathan, Lady Apple, Macoun, McIntosh, Black Twig.
Info: Because the batter doesn't contain any fat (other than egg yolks and whole milk), a pat of butter is required topping here - along with some real maple syrup, of course.
Tips
- Flat griddle; stand or hand-held mixer, 2 rimmed baking sheets.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to pick a tender-tart apple for this recipe, such as Cortland, Empire, Jonathan, Lady Apple, Macoun, McIntosh, or Black Twig.
- Because the batter doesn't contain any fat, a pat of butter is required as a topping - along with some real maple syrup.
- Replace the all-purpose flour with oat flour for a gluten-free option. The benefit of this substitution is that it will make the pancakes gluten-free, making them suitable for those with gluten sensitivities.
- Replace the butter with coconut oil for a dairy-free option. The benefit of this substitution is that it will make the pancakes dairy-free, making them suitable for those with dairy allergies.
Coconut Cardamom Apple Souffle Pancakes Replace the whole milk with coconut milk and add 1/4 cup of shredded coconut to the batter. Top with toasted shredded coconut and coconut syrup.
Apple Cinnamon Oatmeal: This oatmeal is a perfect accompaniment to the Cardamom Apple Souffle Pancakes as it adds a warm, comforting flavor with the sweetness of the apples and cinnamon. The oatmeal is also a great source of fiber and protein, making it a great way to start your day.
Maple Bacon: This salty and sweet dish is the perfect complement to the Apple Cinnamon Oatmeal. The smoky flavor of the bacon pairs perfectly with the sweetness of the apples and cinnamon, while the maple syrup adds a touch of sweetness. It is an easy dish to make and adds a delicious flavor to the breakfast spread.
FAQ
Q: What type of apple should I use for this recipe?
A: You should use a tender-tart apple such as Cortland, Empire, Jonathan, Lady Apple, Macoun, McIntosh, or Black Twig.
Q: What is the best way to store apples?
A: Apples should be stored in a cool, dry place away from direct sunlight. To maximize their shelf life, store them in a plastic bag in the refrigerator.
1 Reviews
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Fun facts:
The recipe for Cardamom Apple Souffle Pancakes is a modern take on a classic French dish. The soufflé pancake was invented by French chef Antonin Careme in the early 19th century and was popularized by French chef Auguste Escoffier.
Cardamom is a popular spice used in many cuisines around the world, including Indian, Middle Eastern, and Scandinavian. It is believed to have been used in ancient Egypt and was a favorite of Queen Elizabeth I of England.