Cooking with Chef - Souffle Pancakes with Strawberry Bananas and Pecans

Souffle-Pancakes-with-Strawberries-Bananas-and-Pecans.jpg
Souffle-Pancakes-with-Strawberries-Bananas-and-Pecans.jpg

Looking for a great Valentines breakfast idea, look no further. These souffle pancakes are the best with strawberries, bananas and chopped pecans finished with coconut syrup.

INGREDIENTS

2 cups pancake mix (use your favorite)

3 large eggs (separated)

3/4 cup milk

4-5 large strawberries, diced

1 large banana, diced

1 cup chopped pecans

Coconut Syrup

INSTRUCTIONS

1) To make the pancakes mix the pancake mix, egg yolks, and milk together and set aside.

2) In a separate bowl, whisk the egg whites to stiff peaks and fold them into the pancake mixture.

3) Heat a non stick skillet or your favorite pancake skillet to about 300 degree’s.

4) Pour about 1/2 cup pancake mixture into the preheated skillet and cook until golden brown on one side. Flip the pancakes over and cover the skillet with a lid to help cook the pancakes all the way through.

5) Finish cooking all of the pancakes and hold them in a warmer.

6) To make the strawberry banana mixture combined the diced strawberries, banana’s and chopped pecans into a bowl and mix it together.

7) Pour about 2 tbsps of the coconut syrup (http://cookingwithchefbryan.com/recipe-view/tropical-pancakes-coconut-syrup/) into the strawberry mixture and pan fry the mixture for about 1 minutes.

8) Spoon the strawberry mixture over the souffle pancakes along with the coconut syrup. Serve and Enjoy!

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