A weekend breakfast staple, pancakes — hotcakes, flapjacks or whatever you like to call them — just might be the ultimate morning comfort food. As simple as they can be, it’s always refreshing to get some ideas from an expert on how to make them even better.
Yellow Door Bistro is a chef-driven European restaurant located inside Calgary’s Hotel Arts. There they cook up delicious fare from morning to night, but the restaurant is most renowned for its imaginative brunch creations. The most famous are the gourmet pancakes that start with the same base recipe, but change each month to incorporate new flavours and garnishes.
The secret to their perfectly light and fluffy pancakes, you ask? Executive chef, Quinn Staple takes a very unique approach to the batter preparation that’s similar to how one would prepare a soufflé. Eggs are an integral part of a classic pancake recipe, but Staple’s version separates the yolks and the whites. The simple act of whipping the whites on their own before being folded into the batter, makes for lighter, fluffier pancakes. Genius!
To get that soufflé-like height for your pancakes at home, Staple recommends using metal ring molds and brushing the inside with butter or oil. This will help the pancakes rise high. This step may take a few extra minutes, but trust the chef; it’s well worth it in the long run. Try it out for yourselves this weekend!
Soufflé Coconut Pancakes with Pineapple and Caramel Sauce
1/2 cup egg yolks
1/4 cup melted butter
1/2 cup coconut milk
1/2 cup sugar
2 cups sifted all-purpose flour
2 Tbsp baking powder
Pinch of salt
1 cup egg whites
1 cup packed brown sugar
1/2 lb. butter, cubed
1/4 cup 35 % cream
1. Mix egg yolk, butter and coconut milk together. In a separate bowl mix sugar, flour, baking powder and salt together. Mix wet ingredients into dry.
2. Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).
3. Once the egg whites are incorporated, gently fold into batter.
Note: Batter will keep in the fridge overnight, but for best results (i.e. for the fluffiest pancakes) use right away.
1. Grease ring molds and large pan with canola oil. Heat pan on medium-high heat.
2. Place molds into pan, add two healthy spoonfuls of batter into each and allow to cook until batter has risen noticeably and bubbles have formed around its edges, approximately 3-4 minutes.
3. Carefully remove the mold using tongs and gently flip pancakes over, reduce to medium heat and allow to cook for another 4 minutes.
Note: If not using ring molds, just portion batter into pan and once bubbles appear on the edges of the pancakes flip them and cook for another 2-3 minutes.
1. Melt brown sugar and cream together and simmer for 5 minutes.
2. Remove from the heat and carefully and slowly whisk in the diced butter until emulsified.
3. Allow to cool before serving.
Once the pancakes are cooked stack as many pancakes are desired on a plate, top with caramel sauce, chopped pineapple, whipped cream and toasted coconut. Enjoy!
2 cups 35% cream
1/4 cup coconut milk
1/4 cup icing sugar
1. Whisk all ingredients in the bowl of a stand mixer until soft peaks are formed.
Semi Dried Vanilla Pineapple:
1/4 pineapple cut into small wedges
1/2 scraped vanilla bean
1. Toss pineapple wedges with vanilla seeds and spread evenly on a parchment lined tray. Dry overnight in an oven with no heat. Next day reserve in an airtight container.