Super Fluffy Pancakes with Maple Bourbon Butter Syrup
Active Time: 15 Minutes
Total Time: 45 Minutes
Imagine a stack of pancakes fluffy as clouds and airy as cotton candy piled high. Pancakes this good deserve something special – bring in the maple bourbon butter syrup. This delicious emulsion is just sweet and complex enough to hold its own against the pancakes that’ll make everyone around the breakfast table go “ooooooh!”
Fluffy Pancakes
- 275g (1 ⅔ cup) All-purpose Flour
- 28g (4 tbsp) Powdered Sugar
- 6g (2 tsp) Baking soda
- 1g (½ tsp) I’m Free Perfect Baking Powder
- 5g (1 tsp) Salt
- 310g (1 ¼ cup) Whole Milk
- 75g (5 tbsp) Butter
- ½ Vanilla bean, Scraped and Seeded
- 20g (1 each) Egg Yolk
- 90g (3 each) Egg Whites
- 4g (2 tsp) Egg White Powder
Equipment
- Stand Mixer
- Saute Pan
- 3 1 Inch Ring Mold
Timing
Active Time: 15 Minutes
Total Time: 45 Minutes
Yield
4-6 Pancakes
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Mix Batter Ingredients
Mix together the All purpose flour, powdered sugar, baking soda, I’m Free Perfect Baking Powder, and salt.
In a separate bowl mix together the milk, egg yolk, melted butter, and vanilla bean.
Mix the wet ingredients into the dry until combined and few lumps are present.
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Whip Meringue
In a mixing bowl equipped with a whisk attachment add the egg whites and egg white powder. Whip until it forms firm peaks. The added protein from the egg white powder helps stabilize the meringue.
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Combine Batter & Meringue
Fold the egg whites into the batter in 3 stages.
Once the egg whites have been incorporated, place the mixture in the refrigerator for 5 minutes to chill.
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Cook Pancakes & Serve
In a shallow edged skillet place a 3 inch ring mold and spray with pan coating.
Heat the pan to medium high heat and scoop in 4 to 6 oz of batter. Reduce the heat to medium low and allow the pancakes to cook for 14 minutes or until they reach an internal temperature of 185°F.
Remove the ring mold and flip the pancake, cook for another 1-2 minutes before serving.
Serve with maple bourbon emulsion below.
Maple Bourbon Emulsion
Ingredients
- 200g (7 oz) Maple Syrup
- 1.5g (½ tsp) 210s
- ½ Vanilla bean, Whole Un-scraped
- 113g (1 stick) Butter, Melted
- 2.5g (½ tsp) Smoked Salt
- 6g (1 ¼ tsp) Bourbon
Equipment
- Blender
- 250 Micron Superbag
Timing
Active Time: 5 Minutes
Total Time: 15 Minutes
Yield
¾ Cup
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Blend, Add 210S
In a blender place the Maple syrup, vanilla bean, bourbon, and smoked salt.
Begin blending on medium speed and sprinkle in the 210S. Blend for 1 Minute.
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Add Butter, Blend, Strain
After 1 minute, slowly drizzle in the melted butter.
Blend for 1 more minute before straining through a 250 micron super bag.
Chill before use.
Summary
Recipe Name
Super Fluffy Pancakes with Maple Bourbon Butter Syrup
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)