Soufflé Pancakes

Makes 10 pancakes

1½ cups unbleached, all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt, divided
Pinch ground nutmeg
1 cup buttermilk, room temperature
4 tablespoons (½ stick) unsalted
butter, melted and cooled
2 large egg yolks, room temperature
(save the 2 whites from the whole
eggs for later in the recipe)
4 tablespoons granulated sugar,
    divided
1 teaspoon pure vanilla extract
4 large egg whites, room temperature
¼ teaspoon cream of tartar
Unsalted butter, softened,
for molds and pan

Nutritional information per pancake:
Calories 155 (35% from fat) • carb. 20g • pro. 5g fat 6g • sat. fat 3g • chol. 50g • sod. 203g
calc. 580mg • fiber 1g

1. Liberally brush three to four 3-inch
ring molds (2 inches in height) with
the softened butter. If you do not have
ring molds, then you can make 3-inch
rings either out of parchment (preferred
material) or aluminum foil – make 10
of these molds because they are not
reusable. If using the foil, you will need to
butter them. To keep the ring shape, use
some extra foil to secure the loose edges,
or you can staple the parchment together.
Reserve these until ready to fill.
2. Put the flour, baking powder, ¼ teaspoon
of the salt, and the nutmeg into a large
mixing bowl. Using the beaters, mix on
Speed 1 to fully combine, at least 30
seconds; reserve.
3. Put the buttermilk, melted butter, egg
yolks, 1 tablespoon of the sugar, and
vanilla extract into a medium mixing bowl.
Using the beaters, mix on Speeds 1 to 5
until homogenous; reserve.
4. Put the 4 egg whites into a spotlessly
clean, medium mixing bowl. Add the
remaining salt and cream of tartar.
Using the whisk, start mixing on Speed
1 and gradually increase to Speed 4.
Once the whites begin to get foamy
and start to thicken, very gradually add
the remaining sugar. Continue to whip,
gradually increasing to Speed 7, until the
whites are stiff and glossy, this will take
a few minutes. Be sure not to over-whip
the egg whites/meringue or it will not be
as stable.
5. Pour the buttermilk mixture into the
dry mixture and, using the beaters, mix
on Speed 2 until smooth. Add a small
amount of the meringue into the flour/
yolk mixture and stir to combine, then
gently fold the remaining meringue, in two
batches, into the mixture, making sure to
not over-mix.
6. Heat a large skillet, preferably nonstick,
over low heat. Brush the bottom of the
skillet with the butter. Place the ring
molds (metal/parchment/foil) in the warm
pan and pour batter into the molds so
that each is about ¾ full (this is about
½ cup). Place a lid on top of the skillet
and cook pancakes for about 6 minutes
(pancakes will puff up to the top of the
molds and will create dry bubbles on top).
7. Remove lid, carefully slide a spatula
underneath each pancake, holding the
ring mold with an oven mitt/potholder/
towel. Carefully flip pancakes (including
the molds). Cover again and cook an
additional minute or two.
8. Transfer cooked pancakes to a platter,
grease the skillet again and, if using metal
ones, grease ring molds again, and repeat
to make additional pancakes.
9. Serve pancakes as you would traditional
pancakes, with warm maple syrup,
fresh fruit, or just a little dusting of
confectioners’ sugar