Description
Delightful and fluffy chocolate soufflé pancakes infused with eggnog, perfect for a festive brunch.
Ingredients
Scale
- 1/2 cup cake flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup eggnog
- 2 tablespoons melted butter
- 4 large eggs, whites and yolks separated
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup eggnog
- 1/4 teaspoon nutmeg
- 1 cup fresh raspberries, optional
- maple syrup for serving
Instructions
- Make the chocolate eggnog souffle pancake batter. Sift together the cake flour, cocoa powder, baking powder, and cinnamon in a large bowl. Add the eggnog, melted butter, egg yolks, and vanilla extract, whisking until well combined. Set aside.
- In the bowl of a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar while the mixer is on. Increase the speed to medium and continue to beat the whites until stiff peaks form.
- Add half of the whipped egg whites to the pancake batter, gently folding them in. Add the remaining egg whites and fold them in just until combined.
- Heat a nonstick saute pan over low heat. Spray the pan with cooking spray, wiping off the excess oil with a paper towel. Generously spray 3 3-inch biscuit cutters with cooking spray and place them on the pan. Fill the molds about halfway with the pancake batter. Add 1 tablespoon to the pan, making sure the water doesn’t get in the batter. Cover the pan and continue to cook for 4-5 minutes or until the pancakes have set.
- Remove the lid and carefully flip over the pancakes with the molds still on. Cover the pan and cook for another 4-5 minutes or until the pancakes have fully set. Remove from heat and keep warm. Repeat with the remaining pancake batter, making sure to spray the molds with cooking spray each time.
- Meanwhile, make the eggnog whipped cream. Whip the heavy cream with powdered sugar until medium peaks form. Slowly add the eggnog while the mixer is still on, whipping until stiff peaks form. Add the nutmeg, stirring to combine.
- Serve the chocolate souffle pancakes warm with a dollop of eggnog whipped cream, fresh berries, and maple syrup.
Notes
- Use fresh eggs for better texture.
- Adjust sugar based on your taste preference.
- Top with additional fruit if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg