We rotate our breakfast alternative daily; patent cold cereal, buckwheat groats, rolled oats, grits bacon and eggs, and one day each week I do ‘soufflé’ pancakes.
They’re not so exotic as they sound, merely Bisquick® pancakes package recipe ‘fancy’ a half-recipe, with baking powder, and sugar, sour milk, cooking oil and an extra egg.
The preparation though grew from a proper soufflé pancake recipe that I found on the web. The ingredients are prepared the night before to warm to room temperature from the fridge where the sour milk and eggs are stored. Dry ingredients (sugar reserved) separate from wet ingredients and the yolks separated from the whites.
The wets are whisked, the drys are whisked (used to sift, no more), the whites with a pinch of cream of tartar are beaten to stiff peaks adding the sugar in three aliquots. When the batter has risen, while the grill is heating, then I blend the now meringue into the batter.
I bought a set of egg rings when I started this experiment, and I preheat them on the grill too. Then the batter is evenly divided among the egg rings.
Most of my struggle with this recipe has been getting the grill temperature correct to support ten minutes per side. Unfortunately all that I can say is 250º MARK on my grill, because it ain’t 250ºF by my infrared thermometer.
After ten minutes turn, for ten minutes per side and even color. After couple of minutes on the reverse side, remove the egg ring.
Half of the modified box recipe makes eight four inch diameter by a half-inch+ high pancakes.
I serve with butter and Real® maple syrup made by my neighbor Johnny with sap from my trees.