Name: Gingerbread Soufflé Pancakes
Total time: PT1200.0S
Yield: 12
Ingredients: 2 cup Pasteurized Egg White; 2 teaspoon Ground Ginger; 3 cup All-Purpose Flour; 4 tablespoon Baking Powder; 2 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Cloves; 2 teaspoon Kosher Salt; 1/2 teaspoon Ground Nutmeg; 7 cup Granulated Sugar; 1 tablespoon Vanilla Extract; 1 dollop Whipped Cream; 6 tablespoon Oil; 2 tablespoon Butter; 2 3/4 cup Whole Milk

Delicious thick and fluffy soufflé style pancakes with a gingerbread man shape!

Low-Fat

Intermediate

Gingerbread Soufflé Pancakes

calories

total_fat

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Pasteurized Egg White

Ground Ginger

teaspoon

All-Purpose Flour

Baking Powder

tablespoon

Ground Cinnamon

Ground Cloves

Kosher Salt

Ground Nutmeg

Granulated Sugar

Vanilla Extract

Whipped Cream

dollop

Butter

Whole Milk

Stove

Combine the {@6:}, {@0:}, {@5:}, {@2:}, {@4:}, {@7:}, {@3:}, and {@1:} and mix.

Combine the Ground Ginger (2 teaspoon), All-Purpose Flour (3 cup), Baking Powder (4 tablespoon), Ground Cinnamon (2 teaspoon), Ground Cloves (1/2 teaspoon), Kosher Salt (2 teaspoon), Ground Nutmeg (1/2 teaspoon), and Granulated Sugar (7 cup) and mix.

Combine the Ground Ginger (2 tsp), All-Purpose Flour (3 cups), Baking Powder (4 Tbsp), Ground Cinnamon (2 tsp), Ground Cloves (1/2 tsp), Kosher Salt (2 tsp), Ground Nutmeg (1/2 tsp), and Granulated Sugar (7 cups) and mix.

In a separate bowl, combine the {@3:}, {@2:}, {@1:}, {@0:}, and mix.

In a separate bowl, combine the Oil (6 tablespoon), Butter (2 tablespoon), Whole Milk (2 3/4 cup), Vanilla Extract (1 tablespoon), and mix.

In a separate bowl, combine the Oil (6 Tbsp), Butter (2 Tbsp), Whole Milk (2 3/4 cups), Vanilla Extract (1 Tbsp), and mix.

Add the dry and wet ingredients together to make the pancake batter.

In a separate bowl, whip {@0:} into soft peaks. Slowly fold the egg whites into the batter until well combined.

In a separate bowl, whip Pasteurized Egg White (2 cup) into soft peaks. Slowly fold the egg whites into the batter until well combined.

In a separate bowl, whip Pasteurized Egg White (2 cups) into soft peaks. Slowly fold the egg whites into the batter until well combined.

Place a stovetop-safe gingerbread mold on your pan over low heat and pour the mixture into the mold.

Cover the pan to allow for steam to cook the pancakes before flipping.

Flip the gingerbread man as you would regular pancakes.

Gingerbread Soufflé Pancakes

4.0

20MINS

$0.73

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions