Honey Soufflé Pancakes with Spiked Cream & Candied Pecans
December 5, 2018
Happy New Year everyone! To all who have taken the time to visit or follow my domain, a huge thank you! The transition between the years has always been an important time for me to reflect on ups and downs, accomplishments, and most importantly, failures. This year, there are a couple things I would like to do: spend more time with myself, inspire my readers by expanding my blog, and most importantly, treat failures as a learning experience. I hope this post will create opportunities to prioritize your own happiness in the coming year.
I mentioned in one of my posts that I dealt with a lot of failure in the past year. I am glad that I have finally been able to come to terms with said failures; focusing on the present and future has not only improved my life, but also those of the people around me. Finding peace with myself has really allowed me to ensure that I maintain a positive outlook on my life. Even during rough times, I believe its important to keep yourself happy. Whether that be through solace or by seeking out others, that's up to you. But whatever you do, I encourage you to share some of that happiness with other people. Trust me when I say that you will be surprised by how much people will appreciate your efforts.
For those who are going through a rough patch whatever it may be, I want to share with you a few words of encouragement. A few days ago, my childhood friends and I were singing at a local KTV and the song "All We Do" by the duo Oh Wonder came up. The video showcased the importance of love and the acceptance of failure. What struck me the most was when a man said that he didn't believe life gave no second chances. Even if you fail, your life doesn't just end. I think realizing this is an important step in moving forward. Just a tidbit I wanted to share with everyone :)
Finally, since I do want to end on a brighter note. The recipe breakdown! A New Year's Eve is never complete without the presence of my good friend booze, which inspired the flavors behind this post. As for the soufflé pancakes, I currently have the privilege of working at a small "panqueque" shop that sells the jiggly goods. So after tweaking the recipe and flavors, I came up with my own version. These pancakes have such a light texture and almost melt in your mouth, and their height only adds to their impressiveness! I hope you all enjoy and once again, Happy New Year!
For the Pancakes
2 large eggs, yolks and whites separated
1 tbsp. of honey
2 tbsp. of whole milk
1/2 tbsp. of heavy cream
6 tbsp. of pastry flour, sifted
3 tbsp. of granulated sugar
2 tsp. of lemon juice
1/2 tsp. of salt
For the Spiked Cream
1/2 cup of heavy cream
1 tbsp. of Jack Daniels Tennessee Whiskey
2 tbsp. of powdered sugar
For the Candied Pecans
- 1/4 cup of pecans
- 1/4 cup of granulated sugar
- 1/2 tbsp. of ground cinnamon
Combine the yolks, milk, cream, honey, and sifted flour. Whisk until smooth
Create a meringue by whisking the whites, gradually adding the granulated sugar one tablespoon at a time. Whisk until medium-stiff peaks
Fold the whites into the yolk mixture in three parts.
Lightly oil the pan and ring mold and preheat. Spoon the pancake batter into the molds, filling about 2/3 of the mold. Cover with a lid for app. 3-4 minutes. The pancakes will be ready when a spatula easily slides under the pancakes. Flip and cook for another 2-3 minutes (with the lid).* **
Remove the pancakes from the molds. Serve warm with the spiked cream and candied pecans.
Combine the heavy cream, whiskey, and powdered sugar. Whisk until stiff peaks form. Refrigerate until ready to serve.
Caramelize the sugar in a pan until the sugar reaches a deep amber color.
Mix in the pecans and cinnamon.
Pour the mixture onto a piece of parchment paper to cool completely.
Roughly chop the pecans and set aside until ready to serve.
*Adding a tiny bit of water to the pan during the cooking process will encourage the pancakes to rise.
** I used small mousse ring molds to make approximately three small pancakes