Kasim Hardaway

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Kitchen Essentials

welcome to my corner of the internet: your new go-to for recipes reimagined & global flavors

“hey kasim, got any good pancake recipes?”

Say no more fam! This mash-up takes the Japanese soufflé pancake & pairs it with the caramelized sugar top of a French creme brûlée. IHOP ain’t got nothing on it!

The pancakes get their fluffy look from eggs. The whites are beaten until stiff peaks form. It’s basically a meringue –– egg whites whipped with sugar & an acidic ingredient, like cream of tartar. 

That egg white foam is then carefully folded into a lemon-y pancake batter giving them an airy texture but also their signature height.

Anytime I have a chance to brûlée something, I will, these pancakes included. A bit of sugar & a torch is all you need to have the most satisfying crackle. 

If you would like to order the special tools needed for the recipe, I've included them below ––

ring molds: https://amzn.to/3JNwzNr
stand mixer: https://amzn.to/3K7hurC
torch: https://amzn.to/3LWket5

Bruleed Lemon Souffle Pancakes

In a bowl, whisk baking powder, flour, powdered sugar & salt. Set aside.

In a separate bowl, whisk melted butter, vanilla extract, milk, the egg yolk, lemon juice & zest. Set aside.

To the bowl of a stand mixer, add egg whites & cream of tartar. Whisk on high until stiff peaks form; this should take no more than 5 minutes. Set bowl aside. Pour melted butter-milk mixture into the dry ingredients. Fold until well combined but a bit lumpy.

Next, carefully fold in the whipped egg whites until just combined. It’s imperative that you do not over-mix or your pancakes won’t be fluffy & aerated. Set the bowl aside.

Place a pan over medium high heat & coat with non-stick spray. Do the same to the 3-inch food ring molds — I did two at a time to ensure that my pan wouldn’t be overcrowded. Place molds into the preheated pan. Fill each mold about 75% full with the batter. Carefully smooth out the top with the back of a spoon.

Place the lid on the pan, slightly reduce the heat & allow pancakes to steam for 7 minutes. Lift the lid & carefully remove the molds. Slide a thin spatula underneath the pancake & flip. Some batter may spill out but don’t fret. Simply push the batter toward the pancake. Cook pancakes for 3 1/2 more minutes.

Once cooked, plate the pancakes. Top each pancake with a layer of sugar & torch until the sugar caramelizes. If you don’t have a torch, simply put the pancakes on a baking sheet & caramelize under the broiler for ~5-6 minutes.

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