Pancake Souffle with Caramel Syrup

I really need to stop watching television.

Okay, who am I kidding? Other than getting an eyeful of the Food Network for 13 minutes a week, about the most I see of food on TV is Boots eating bananas. But, it just so happened that as Jon was flipping channels the other night, Guy Fieri was on, visiting some restaurant where the chef was making something she called a pancake soufflé.


Pancake Soufflé.

Sounds fabulous, no? It was made in one pan, tall and gorgeous. So tall and gorgeous, in fact, that I couldn’t bear not to try to recreate it. I searched around online and found some starting points, but eventually made it my own and with delicious results.

I added strawberries to mine, but chocolate chips, bananas, cinnamon apples, any variety of berries – all of those would be fantastic. Or, leave it plain – nothing wrong with that. To make mine extra decadent, I added some sweetened whipped cream and a ridiculous caramel syrup.

Sin. Sin on a plate. But oh my, is it sweeeet.


Pancake Soufflépancake5

makes one 9 inch soufflé

  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1/4 cup flour
  • pinch of salt
  • 1/4 teaspoon yeast
  • 1/4 teaspoon baking powder
  • 2 tablespoons melted butter
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
  • 3 egg whites
  • Fruit or other add in, if desired

Preheat broiler.

Beat egg yolks and cream. Add in flour, salt and yeast and baking powder. Stir easily, allow to sit for a moment. Stir in vanilla and butter.

In a separate mixing bowl, whip egg whites and sugar to soft peaks. Fold egg whites into the batter, being careful not to deflate.

Heat heavy pan with heatproof handle over medium heat. Spray with cooking spray. Pour batter in to hot pan. Allow to cook for 3-5 minutes, or until bubbly around the edges. Add fruit, if desired. remove pan from heat and place under broiler until nice and browned. Watch it closely. Once browned, reduce oven heat to 350 and leave in oven until pancake appears done, about 5 minutes.

Remove from oven and un-pan the soufflé. Serve with whipped cream and caramel syrup, if desired.


Now, I know you are wanting the caramel syrup recipe. I KNOW! Luckily, it’s very easy. And I will post it tomorrow! You’ll get it in plenty of time to make and serve alongside your soufflé Saturday morning!, as long as you Stumble or share this post on your Facebook account. I’m holding it hostage! (Just kidding. I wouldn’t hold something that delicious hostage. But if you feel like sharing, of course, I’d love that!) And…you need to support my budding photographer – Seven, age 3, took this particular shot. It was one of 8, but we settled on this one being his best effort. Not bad if I do say so myself!


Until then, have a wonderful Friday, get some sleep after a long night of watching the royal wedding, and think of me, trapped in the kitchen making wedding cakes! Have a great day!

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