Hazelnut Chocolate Soufflé Pancakes

In a large bowl, add the egg yolks and milk. Whisk until combined, and then thoroughly mix in the pancake mix. Mix together, and allow to rest while whipping egg whites.

On high speed, whisk the egg whites with a stand or hand mixer. Slowly add your cream of tartar and sugar, and continue to beat until a meringue has formed. When it’s done, you’ll see stiff peaks, which should only bend at the top when you remove the beater. This should take 3–4 mins.

Using a spatula, gently fold ⅓ of your meringue into the pancake batter, and mix thoroughly. With the remaining meringue, continue to gently fold into the remaining pancake batter, being careful to not deflate.

On a lightly greased nonstick pan, preheated to 300°F, add your batter in a 3” to 4” wide round high mound. Add a few drops of water, and cover the pan with a clear lid. Allow pancakes to slowly cook on low heat for about 5 mins, then gently flip and cover again, and allow to cook for another 4–5 mins.

Top with Bonne Maman Hazelnut Chocolate Spread. Pancakes will deflate, so enjoy them right away!