- 3 large eggs
- 2 cup milk
- 2 cup flour
- generous scoop butter pecan ice cream
Preheat oven to 400ºF. In a 2-quart bowl, whip together eggs, milk, and flour until smooth; making sure there are no lumps. Coat a Texas muffin tin with spray oil. Pour batter equally into two sections. Place in oven and bake for 20 minutes. Pancake will rise and turn golden brown. Caution – do not open oven while baking or the pancake soufflé will fall! Remove from oven and top with butter pecan ice cream; serve with fresh maple syrup. Pancake soufflé can also be topped with fresh fruit and whipped cream, or top with bananas Foster, and flame the sauce for your guests.