LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
SOUFFLE PANCAKE
Light, fluffy, slightly sweet, with a hint of salt, this souffle pancake has become a family favorite. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and/or fresh fruit.
Provided by Chrissi Guarnieri
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
- Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
- Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla extract to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
- Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
- Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
- Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn't jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
- Slide pancake onto a plate and sprinkle confectioners' sugar on top.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 34 g, Cholesterol 252.4 mg, Fat 18.9 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 786.7 mg, Sugar 9.6 g
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
SKILLET SOUFFLé PANCAKE
Soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn't require flipping and simply bakes in the oven.
Provided by Genevieve Yam
Time 50m
Yield Makes one 8" pancake
Number Of Ingredients 11
Steps:
- Place a rack in middle of oven; preheat to 325°F. Butter an 8" nonstick skillet, then sprinkle with 3 Tbsp. (38 g) granulated sugar. Pour out any excess sugar that doesn't stick to pan.
- Combine 4 large egg whites and remaining ¼ cup (50 g) granulated sugar in a medium heatproof bowl and set over a medium saucepan filled with 1" of barely simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 140°F, about 5 minutes.
- Immediately remove bowl from saucepan and transfer egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until meringue is glossy and stiff peaks form, about 4 minutes.
- Meanwhile, whisk ¼ cup (31 g) all-purpose flour, ½ tsp. baking powder, and ¼ tsp. kosher salt in a small bowl to combine. Whisk 2 large egg yolks, ½ cup whole milk, 1 tsp. finely grated lemon zest, and ½ tsp. vanilla extract in a large bowl. Sift in dry ingredients and whisk until batter is smooth.
- Using a rubber spatula, gently fold one quarter of meringue into batter to lighten. Fold in remaining meringue in 2 batches, taking care not to deflate batter. Gently transfer batter to prepared pan, and carefully smooth top with a small offset spatula.
- Bake pancake until doubled in volume and it springs back slightly when lightly pressed, 23-25 minutes (do not open the oven door during the first 20 minutes or the pancake may deflate).
- Remove pancake from oven and dust with powdered sugar. Serve immediately with fresh fruit.
SOUFFLé PANCAKES
Try these soufflé-style pancakes for the lightest, fluffiest, dreamiest pancakes. Serve with butter, a dusting of icing sugar and a little maple syrup
Provided by Anna Glover
Categories Breakfast, Brunch, Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.
- Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.
- Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.
- Working fairly quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper - you only want a small film on the base of the pan. Make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don't tip the pan or spread them out like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.
- Very gently, and carefully, turn the pancakes over in the pan with a fish slice or spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown and they have a slight wobble, but are not collapsing or sticky. Serve with a pat of butter, a dusting of icing sugar and a little maple syrup.
Nutrition Facts : Calories 528 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
LEMON SOUFFLE PANCAKES
Make and share this Lemon Souffle Pancakes recipe from Food.com.
Provided by Mysterygirl
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, beat the egg whites until stiff but not dry.
- Reserve.
- In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, lemon juice and zest (if using), baking powder, and flour and blend until smooth.
- Fold in the egg whites.
- Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil.
- Pour the batter, about ¼ cup for each pancake, onto the cooking surface.
- Cook until the tops are bubbly, then turn and cook until the bottoms are browned.
- Serve hot with your favorite toppings.
Nutrition Facts : Calories 316.1, Fat 15.7, SaturatedFat 3.1, Cholesterol 217.5, Sodium 812.1, Carbohydrate 24.2, Fiber 0.6, Sugar 5, Protein 18.8
JAPANESE SOUFFLé PANCAKES
Japanese soufflé pancakes start with the same ingredients as American varieties - namely, eggs, flour and milk - but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.
Provided by Daniela Galarza
Categories breakfast, pancakes
Time 30m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.
- Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.
- Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.
- Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.
- Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.
- Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.
- Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners' sugar, whipped cream and berries, if desired.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 101 milligrams, Sugar 10 grams, TransFat 0 grams
SOUFFLE PANCAKES
Make and share this Souffle Pancakes recipe from Food.com.
Provided by duonyte
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Stand the jam or compote in a basin on top of the aga to warm and soften.
- Sieve the flour into a mixing bowl stir in the sugar and make a well in the centre of the flour mixture.
- Add the egg yolks and some of the milk.
- Whisk or beat in gradually adding more milk to make a smooth batter.
- Beat in the vanilla essence.
- Whisk the egg white until white and fluffy but not stiff.
- Beat 1 tablespoon egg white into the batter and then gently fold in the remaining egg white.
- Heat the pan on the boiling plate.
- Transfer to the simmering plate and add enough butter to grease the pan.
- Pour in enough batter to cover the.
- base of the pan and cook the pancake until set flip over and cook the second side briefly.
- Slip onto a warm plate or dish spread softened warm jam or fruit compote over half the pancake and fold over the second half.
- Keep warm in the simmering oven.
- Repeat using all the batter.
- Dust with icing sugar and serve.
- You will need a good strong pan to make these but they make a delicious dessert.
- Do not be too ambitious and make them only when cooking for a small number of guests.
Nutrition Facts : Calories 180.8, Fat 2.9, SaturatedFat 0.9, Cholesterol 94.5, Sodium 79.7, Carbohydrate 28.2, Fiber 0.8, Sugar 0.2, Protein 9.3
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- To make raspberry syrup, thaw berries but do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve into a small saucepan. Discard seeds. Cook and stir juice over medium heat until just heated through. Stir in maple syrup; set aside.
- To make pancakes, in a medium mixing bowl stir together flour, baking powder, lemon peel, and salt. Make a well in the center of flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
- In another medium mixing bowl beat egg whites with an electric mixer at medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into flour mixture, leaving a few fluffs of egg white*. Do not overmix.
- For standard-size pancakes, pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet. (Or, for dollar-size pancakes, pour about 1 tablespoon batter onto hot, lightly greased griddle or heavy skillet.) Cook over medium heat 2 minutes per side or until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter. Serve with raspberry syrup, butter, and fresh raspberries, if desired. Makes 8 (4-inch) pancakes or 20 (2-inch) pancakes.
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- In a saucepan, combine the syrup and raspberries and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Remove from the heat. Let cool, then add the lemon juice. Strain through a fine-meshed strainer, pushing hard to remove the seeds.
- Fit an electric mixer with the whisk attachment. Beat the egg whites on medium speed in a mixing bowl until they hold stiff peaks (they should just curl over and form a stiff hook when the whisk is held upright). In another bowl, stir together the egg yolks, flour, ricotta, butter, sugar, salt, and lemon zest until well mixed.
- With a large spoon or a spatula, fold the egg whites into the yolk mixture and gently stir; there should still be small pieces of egg white showing. Heat a skillet or griddle over medium heat. Coat lightly with cooking spray and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1-2 minutes, then turn the pancake over and cook for about 30 seconds.
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