During November and December, I just adore making season-appropriate breakfast or brunch dishes on the weekends. They usually involve pumpkin. This one we loved.
A souffléd pancake is sort of like a Dutch baby, only it tends to be thicker and puffier. It’s basically somewhere between a regular giant pancake and a soufflé. But, it’s NOT an actual soufflé, so do not let that “S” word scare you off. Unlike soufflés, these pancakes are supposed to deflate!
Souffléd pancakes are quite easy to pull off. And I think they’re a terrific alternative to regular pancakes when hosting brunch, because just one dish goes into the oven as opposed to you standing at the stove flipping a bunch of pancakes for everyone and missing your own party.
I may have included too many egg whites in this particular dish. The recipe calls for 4 eggs separated. The yolks go into the batter immediately, and the whites get whipped to stiff peaks and then folded into the batter last minute.
Well, when I was separating my eggs, I managed to break one yolk, but not until at least half the whites from that egg had gone into my bowl of egg whites. So I hastily threw that egg into the sink so as not to get any yolk in the whites. But it left me not completely certain of how many egg whites had gone into their bowl. So I guessed and added only half of the whites from the next egg (yolk left intact, yea!), but I think it was still a little too much. So my pancake was a tad thicker than they ideally should be. No matter, it was still amazing. Definitely try this one, it really is easy (and yours will be even easier than mine because you will not break any egg yolks!). And the presentation is just so attractive.
Source: The Comfort Table, by Katie Lee Joel
4 tbs unsalted butter
1 tbs dark brown sugar
1/4 cup pecan halves
2/3 cup flour
1 tsp pumpkin pie spice
1/4 tsp kosher salt
4 large eggs, separated
2/3 cup buttermilk
1 tsp pure vanilla extract
1 cup pure pumpkin puree (not pie filling)
1/3 cup granulated sugar
Maple syrup, for serving
Preheat the oven to 375 F.
Melt the butter in a 10-inch skillet over medium-low heat. Pour 3 tablespoons of the butter into a medium bowl and set aside. Add the brown sugar to the remaining butter in the skillet. Stir until the sugar begins to melt. Add the pecans and cook for 2 minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet for the pancake.
In a small bowl, mix together the flour, pumpkin pie spice, and salt.
Add the egg yolks, buttermilk, and vanilla to the melted butter in the medium bowl and whisk until blended. Gradually whisk in the flour mixture. Stir in the pumpkin puree. Set aside.
In a very clean bowl, using a handheld electric mixer, whip the egg whites until frothy. Gradually add the granulated sugar and beat until stiff peaks form. Gently fold the egg whites into the pumpkin batter. Carefully spoon the batter into the skillet. Sprinkle the top with the reserved pecans. Bake for 25 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Cut into wedges and serve with maple syrup.