Bulk Souffle Pancakes

I'm gonna try making a fairly large batch of souffle pancakes. This will be a challenge, but you can do it. It is a 4x increase from Chef Nami's recipe, with significant changes to the cooking process. Check out the original recipe at this link for detailed instructions that will give more quality over quantity. Scooping out the batter to create the pancakes requires some speed, and is easier to do with two people.

Makes: 16 small pancakes (3/4 the size of original recipe's)

Equipment

Stand mixer (note: if your bowl is 5 qts, 8 egg whites is okay but 10 is risky), 2 sheet pans, parchment paper, balloon whisk

Ingredients

Wet yolk mix

• 8 egg yolks
• 92mL (6 Tbsp) whole milk
• 1 tsp vanilla extract

Dry addition to yolks

• 120g cake flour, or 14.1g cornstarch plus 105.9g all-purpose flour
• 2 tsp (8g) baking powder

Meringue

• 8 egg whites
• 104g (≈8 Tbsp) sugar

Also

• 2-4 Tbsp neutral oil for greasing pans

For the cream topping

• 2 cups (480mL) heavy whipping cream
• 70g sugar, maybe less if using freeze-dried fruit
• 0.25 tsp vanilla extract
• ~30g freeze-dried fruit (optional)

Instructions

1. Make the cream topping ahead of time. Blend up the freeze-dried fruit, if using, in a food processor (or maybe mortar and pestle?). Combine the sugar, vanilla extract, and whipping cream in the stand mixer with whisk attachment and whip on medium speed until stiff peaks form. Add in the fruit powder and mix on low to combine. Refrigerate and wash the mixing bowl.
2. Freeze egg whites for 15-30min until partially frozen.
3. In a large bowl, whisk milk and vanilla into egg yolks until thick and frothy.
4. Sift cake flour and baking powder into the yolk mix. Whisk to combine without overmixing.

Meringue and oven prep

1. Preheat the oven to 350°F with one sheet pan on the lowest rack and one in the middle. Optionally, squeeze a loaf pan with a half-inch of water onto the lowest rack for moisture.
2. Beat the egg whites until frothy and opaque. Then, gradually add in the sugar while mixing. Next, increase mixer speed to high until stiff peaks form with maybe just a little bend at the tips.

Folding and cooking

1. Add one-third of the meringue into the first bowl of yolk mixture and mix. Then, add another third and carefully mix using the whisk. Lastly, carefully mix in the final third and carefully but fully combine.
2. Light four burners on the lowest setting and place the sheet pans on them. Put parchment on each pan and grease the paper. Arrange 8 small scoops (2-3 Tbsp) throughout the first tray, and then 8 more on the second tray. Go back to the first tray and add another scoop to the top of each pancake, another 8 scoops. Then, add another scoop to the top of each pancake in the second tray.
3. Turn off the stove and put both trays in the oven. Bake for about 3 minutes, and then take both trays out again.
4. Add one more scoop to the top of each of the 16 pancakes, attempting to equalize the size of each. There should be no more batter remaining. Return both trays to the oven, swapping the rack position each tray was on and rotating 180 degrees.
5. After about 4 more minutes, they may be able to flip. Use a wide or offset spatula to try and flip one. They're very delicate, so if it appears to be stuck, bail out and give it a few more minutes of baking until the bottom is firm enough. Don't apply any downwards force when flipping.
6. Once all pancakes are flipped, continue baking until a toothpick inserted into the center comes out clean. Serve with whipped topping and maple syrup.

/cooking/