Souffle Pancakes with Maple Caramel and Bacon Granola

Souffle Pancakes with Bacon Granola and Maple Caramel

I’ll admit, I was a little skeptical when I first heard about the Japanese-inspired souffle pancakes social media was becoming obsessed with. In my opinion, pancakes are one of those foods that you really shouldn’t mess with. I mean, its such a emotionally-charged, nostalgic food that it’s almost a crime to change it! Especially because the original is sooooo darn good.

Souffle Pancakes with Bacon Granola and Maple Caramel

…Then my curiosity took control and my creativity was awakened to what makes these souffle pancakes so deliciously trendsetting. What makes these pancakes really shine is their ethereal-like texture – kinda makes it seem as though you could eat 20 and have zero guilt. But then: toppings. Oh let me tell you how extraordinary these pancakes become once paired with toppings of contrasting flavors and textures. Truth: these pancakes are not pretty…. not in Instagram version at least. And they are a bit fiddly (Don’t be intimidated!!). But who cares?! Once you try these marshmallow-y, fluffy pancake clouds with the sweet maple caramel and the salty bacon granola you wont care what they look like! You’ll be too considered about get another 2 or 3 in your belly.

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Souffle Pancakes with Maple Caramel and Bacon Granola
The ethereal lightness of these pancakes are complimented so well by the sweet maple caramel and the salty bacon granola you'll wonder if its appropriate to eat them for every meal.
Prep Time 1 hour
Cook Time 30 minutes
Servings
pancakes
Ingredients
Maple Caramel
Bacon Granola
Souffle Pancakes
Prep Time 1 hour
Cook Time 30 minutes
Servings
pancakes
Ingredients
Maple Caramel
Bacon Granola
Souffle Pancakes
Instructions
Maple Caramel
  1. Bring the maple syrup to a boil over medium heat; let the syrup boil without stirring until it reaches 250°F, about 10 minutes. In a separate saucepan set over medium heat, combine the heavy cream, salt, cream of tartar and vanilla. Turn off heat once the mix starts to boil. As soon as the syrup reaches 250°F, remove the pan from the heat and VERY slowly pour in the warm cream mixture. (The syrup will bubble up quite a bit so be careful!) Add in the butter. Once fully mixed, place back on medium heat and cook for 1-2 more minutes. Set aside to cool.
Bacon Granola
  1. Preheat oven to 300 degrees. In a large bowl, combine the oats, nuts/seeds, salt, and cinnamon. Toss well. In another bowl, combine the oil, honey, and vanilla. Pour the oil mixture onto the oat mixture and mix thoroughly until all the dry ingredients are moistened. Place on parchment lined baking sheet. Bake the granola for 30 minutes, stirring often, or until it turns golden brown. Remove from oven and cool slightly. Stir in the cranberries and bacon pieces and toss well.
    Bacon Granola
Souffle Pancakes
  1. Separate egg whites and egg yolks into two different bowls. Put the bowl with egg whites in the freezer for 15 minutes. Add milk and vanilla to the egg yolks and whisk until thick and frothy. Sift the cake flour and baking powder into the bowl and whisk until just incorporated (dont over mix!). Take out the bowl with egg whites from the freezer and start beating with a mixer. When the egg whites are frothy and pale white, gradually add in sugar. Continue to whip the egg whites until you get hard peaks. Heat the large non-stick skillet (with lid) over the lowest heat and brush with cooking oil. While the pan is heating up, gently fold in 1/3 of egg whites into the egg yolk mixture. Once mixed, gently fold (with silicon spatula) in the remaining egg whites. Take your time to slowly fold the egg whites, making sure to not break up the bubbles. In greased skillet, place 3 ladle-sized dollops of pancake batter (dont overcrowd or it will be difficult to flip). Place 1 more scoop on top of each pancake. Add 1 Tbsp water to pan, cover with the lid, and set time for 6 min. After 2 min, place 1 more scoop of batter on each pancake. Cover pan and cook for remaining 4 min. After 6 minutes remove lid and gently flip pancakes. Add 1 tbsp water to pan, cover, and set timer for 4 to 5 minutes. Transfer to plate and serve with caramel and granola. Repeat with remaining batter.
    Souffle Pancakes Bacon Granola Maple Caramel
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