Gingerbread Soufflé Pancakes
Delicious thick and fluffy soufflé style pancakes with a gingerbread man shape!
Ingredients
2 tsp ginger, ground
2 c. of Eggland's Best 100% Egg Whites
3 c. all-purpose flour
4 tbsp baking powder
2 tsp cinnamon, ground
1/2 tsp cloves, ground
2 tsp kosher salt
1/2 tsp nutmeg, ground
7/8 c. sugar
1 tbsp vanilla extract
1 dollop whipped cream
6 tbsp oil
1 gingerbread cookie cutter/mold (stovetop safe)
2 tbsp butter
2 3/4 c. whole milk
Preparation
1. Combine all dry ingredients and mix.
2. In a separate bowl, combine all wet ingredients and mix.
3. Add the dry and wet ingredients together to make the pancake batter.
4. In a separate bowl, whip Eggland’s Best 100% Egg Whites into soft peaks. Slowly fold the egg whites into the batter until well combined.
5. Place a stovetop-safe gingerbread mold on your pan over low heat and pour the mixture into the mold.
6. Cover the pan to allow for steam to cook the pancakes before flipping.
7. Flip the gingerbread man as you would regular pancakes.
8. Enjoy!
Recipe Notes: Prepare the batter ahead of time and make pancakes whenever you are ready. You can also play around with different shapes based on the season!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 356 |
| Fat | 10.9g |
| Saturated Fat | 3.2g |
| Cholesterol | 11mg |
| Sodium | 629mg |
| Carbohydrates | 44.1g |
| Dietary Fiber | 1.2g |
| Protein | 18.5g |
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