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How-To

A Light, Airy Puffy Pancake

Showy as soufflé but easy as a flapjack, this golden pancake can be flavored with apples, cheese, or almost anything else

Fine Cooking Issue 17
Photos: Rita Maas
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Sleepy customers at Bette Kroening’s diner suddenly snap to attention when one of  these puffy pancakes, with its golden dome rising above the pan, goes by.  Each of these pancakes–sometimes called soufflé pancakes–sits as high as an entire stack of ordinary flapjacks and is more than enough to satisfy two early-morning appetites. This dramatic dish is not difficult to make. Kroening teaches you how to create her puffy pancakes–from beating and folding in the egg whites to adding the sweet or savory flavorings, to preparing a hot, slick pan, to the actual cooking.  She offers a few simple serving suggestions, too. As with any soufflé, timing is critical. A sidebar lists savory and sweet flavorings and toppings. Recipes include: The Basic Puffy Pancake; Apple-Brandy Puffy Pancake; and Puffy Pancake with Red Pepper & Goat Cheese.

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