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Soufflé Pancakes (adapted from Clayton Miller)

Makes 6-8 substantial pancakes

5 ½ cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon baking soda
2 cups milk
2 1/2 cups buttermilk
2 whole eggs
2 eggs yolks
3 egg whites


Pre-heat oven to 350 degrees. Combine dry ingredients in large mixing bowl.

Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough).

Whisk egg whites to medium peak. Fold gently into batter. Do not over mix.

Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don’t fill pan more than ¾ of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream and syrup or caramel banana sauce.

Easy Caramel Banana Sauce (adapted from Clayton Miller)

Enough for 2-4 pancakes

1 banana, mashed
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.

1/2 CUP SUGAR
1/3 CUP SHORTENING
1 EGG
1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/2 TSP SALT
1/4 TSP GROUND NUTMEG
1/2 CUP MILK
1/2 CUP SUGAR
1 TSP GROUN CINNAMON
6 TBS MELTED BUTTER

IN MIXING BOWL, CREAM 1/2 CUP SUGAR, SHORTENING, EGG. STIR IN FLOUR, BAKING POWDER,SALT, NUTMEG. AD TO CREAMED MIXTURE, ALTERNATELY WITH MILK, BEATING WELL AFTER EACH ADDITION. FILL 12 GREASED 2 1/2″ MUFFIN PANS 2/3 FULL. BAKE AT 350 FOR 20 MINUTES. COMBINE REMAINING 1/2 CUP SUGAR AND CINNAMON. REMOVE MUFFINS, IMMEDIATELY DIP TOPS IN MELTED BUTTER, THEN CINNAMON, SUGAR MIXTURE UNTIL COATED. SERVE WARM.

1/3 cup firmly packed brown sugar 
2 tbs all purpose flour 
1/2 tsp ground cinnamon 
1 can (10 oz) refrigerated buttermilk biscuits 
1 cup shredded sharp cheddar cheese 
2 large apples, peeled, cored and cut into rings 
1 tbs butter or margarine, melted 

Combine first 3 ingredients in a small bowl, set aside. Separate biscuits and press each into a 3″ circle. Place on lightly greased baking sheets, sprinkle with cheese and top each with an apple ring. Sprinkle with reserved sugar mixture and drizzle with melted butter. Bake at 350 for 15 minutes or until crust is golden. Serve immediately. Serves 10.

2 cups all purpose baking mix 
2 tbs sugar 
2 tsp baking powder 
½ tsp ground cinnamon 
1 ½ cups buttermilk 
1 large egg 
1 ½ cups peeled, diced fresh peaches 
toppings: sweetened whipped cream, diced fresh peaches 

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches. Pour batter by ¼ cupfuls onto a hot, lightly greased griddle. Cook pancakes 4-6 minutes or until tops are covered with bubles and edges look dry and cooked, turn and cook other side until golden brown. Serve with toppings. Serves 16.