When I was a kid, Saturday morning pancakes were a ritual. A great way to kick off the weekend with delightfully fluffy little cakes, covered in syrup. It’s definitely a tradition that we’ve continued in my household, though given that we own a garden center, it tends to be Thursday morning instead of Saturday.
Recently, I’ve seen a new pancake trend all over my social feeds (I guess my phone heard me talking about pancakes???). They are called Japanese Souffle Pancakes. I should say that another of our weekend favorites was waffles. Not Eggos or pre-cooked waffles, but homemade waffles, where we all learned to separate and whip the egg whites. (Unpopular opinion: if you don’t whip the egg whites, you aren’t making waffles…) So this new-fangled souffle pancake that I was seeing mouthwatering pictures of does turn out to be a delightful hybrid of pancakes and waffles.
One morning when the girls were begging for pancakes, I told them to have a little patience, we were going to make the ultimate pancakes. They took a little longer than your normal griddle cakes, as you not only whipped the egg-whites but made them into a meringue that was smooth and sweet. Then you carefully folded that back into a very light batter. They really took a long time to cook because I hadn’t planned ahead and didn’t have but one ring to cook these little puffs of heaven in.
When they were ready, they were absolutely delicious. Light, sweet, and excellent with honey drizzled over the top. We have found a new addition to our pancake/waffle mornings for sure! What’s a favorite weekend breakfast that you do for yourself or for your family? I’d love to hear about it!
P.S. Here is the recipe I used: Japanese Soufflé Pancakes Recipe (nytimes.com). Just sort of picked at random, but it worked well.
P.P.S. Don’t forget our upcoming Yoga events! Click on the images for the details.
