Prep Time: 10

Cook Time: 15 – 20 minutes

Serves: 8

Ingredients:

1 Package of Instant Vanilla Pudding mix

3 Egg Whites – McGillvary Creek Farms

1 Double Yolker Egg – The EggStore 

1 ½ Cup of All-Purpose Organic flour – Western Rice Mills  

3 Cups Water Buffalo Milk – Goat’s Pride Dairy 

4 Tbsp Butter plus extra

½ Tsp Vanilla Extract 

3 Tbsp Confectioners’ Sugar

½ Kosher Salt

2 Tsp Baking Powder

¼ Cream of Tartar 

Non-Stick spray 

Toppings:

Maple Syrup 

Fresh Strawberries

Edible flowers – Sky Harvest

Vanilla Infused Honey – Beekind Honey 

Pistachio Nuts – Ayoub’s Dried Fruit & Nuts 

Materials:

Ring moulds 3 inches wide by 2 ½ inches high 

Directions:

STEP 1

In a medium bowl, add instant vanilla pudding mix and 1 ½ cups of water buffalo milk. Whisk to incorporate and set aside to thicken.

STEP 2

In a large mixing bowl, add flour, confectioner’s sugar, baking powder, salt and whisk to combine. 

STEP 3

Add milk, vanilla extract, melted butter, egg yolks, and stir to combine well in a medium bowl. 

STEP 4

Using an electric mixer in a large mixing bowl, beat egg whites and cream of tartar until stiff peaks on medium-high for approximately 2 – 3 minutes.

STEP 5

While the egg whites are stiffing, add milk to the flour mixture bowl and stir gently to combine. Once the egg whites are done peaking, gently fold 1/3 into the milk flour mixture. Gently and carefully fold 1/3 mixture until egg whites are thoroughly combined with the milk flour mixture. Do not over mix!  

STEP 6

Place two or four of the ring moulds onto a large non-stick skillet. Lightly spray inside the ring moulds and the skillet, then set the heat to medium-low. 

STEP 7

Pour batter carefully into the moulds about halfway and cover the skillet with a clear, glass lid until the batter rises to the top approx. 5 minutes. DO NOT OPEN THE LID TO CHECK! 

STEP 8

Carefully release the bottom of the pancake, and using both a spatula and tongs, gently flip the ring mould upside down, cover and let cook for another 5 minutes until golden brown. 

STEP 9

Transfer to a serving plate or dish and remove moulds. Repeat until all batter is used or utilize two skillets simultaneously so the pancakes do not deflate. 

STEP 10

Carefully and gently layer the one pancake and vanilla pudding on top of each other. Next, pour vanilla pudding and sprinkle sugar on top of pancake and brulee with a blowtorch for the crispy caramel crunch. Finally, top with maple syrup or honey, and add strawberries for the extra delightful texture! 

Recipe Notes: 

Crème brulee souffle pancakes are the ideal dish for sharing love. Impress your significant other or favourite guests with this delicious display of thick fluffy souffle pancakes. Have it for breakfast, brunch, lunch, or after-dinner dessert. This creamy custardy treat will melt in your mouth and make you want more.