Chocolate Soufflé Pancakes Recipes

CHOCOLATE SOUFFLé PANCAKES

Chocolate Soufflé Pancakes image

Take fluffy chocolate chip pancakes to the next level with this decadent recipe. To make the batter, we use beaten egg whites, plus one egg yolk. The end result are pancakes that have a light and airy texture. A rich, chocolaty maple syrup is the perfect finisher for this over-the-top weekend brunch dish.

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1/2 cup pure maple syrup
1/3 cup heavy cream
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
1 tablespoon packed light brown sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg yolk plus 3 egg whites
4 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Steps:

Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

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