SOUFFLE PANCAKES
Surprise your loved ones with a super fluffy twist on traditional pancakes in the morning. Souffle pancakes in the popular Japanese jiggly style are all the rage these days, and once you've had a piece of this pillow-soft pancake, breakfast might never be the same again. It's not difficult to recreate this Instagram worthy wobble stack that goes so well with a golden maple syrup drizzle and a sprinkling of bright blueberries and strawberries.
Provided by Asian Food Network
Categories Asian Desserts | Learn To Cook Common Asian Desserts
Yield Yields 4 pancakes
Number Of Ingredients 8
Steps:
- Preparing the mixture. Separate egg yolk and egg white into 2 bowls Combine egg yolks, milk, vanilla extract and mix well. Sift in cake flour, and bakingpowder. Whisk them till its thick. In the other bowl, whisk egg white with castor sugar until medium peak (Meringue) Fold meringue into egg yolk mixture. Do not whisk or overmix the mixture, just gentle folding until nice and smooth.
- Cooking the pancake. Turn on the stove to low-medium heat. Use a non-stick pan, place a round mould and grease it with butter. Pour pancake mixture into the mould (leave an inch from the rim) on the pan. Pour a tablespoon of water in the pan and cover it with a lid (To create steam). Wait 4-5 mins. Flip the pancake carefully and ensure it is nice and brown, cover the lid again without pouring water. (Cook for 3-4mins or until golden brown.)
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
PANCAKE SOUFFLE
This is a super simple oven 'pancake' that goes together quickly! You may use your favorite toppings (i.e. syrup, fruits, jams or jellies, honey, butter) to dress this up however you like!
Provided by alligirl
Categories Breakfast
Time 30m
Yield 8-10 pieces, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425º.
- Place butter in bottom of 9X13 baking dish and melt in oven, while preheating.
- Place eggs in blender and beat on high.
- Add flour, milk and vanilla; mix together for 30 seconds.
- Pour mixture into dish with melted butter.
- Bake for 20 minutes.
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
SOUFFLE PANCAKE WITH APPLE-PEAR COMPOTE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags.
- Transfer the prunes and soaking liquid to a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week.
- Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat). Add the eggs, salt and half-and-half to the blender and blend. Add the flour and blend until smooth. Add the orange zest, orange juice and almond extract and blend.
- Heat the skillet with the reserved butter over medium-high heat; swirl to coat. Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes. Reheat the compote, if desired; discard the lemon zest and vanilla pod. Dust the pancake with confectioners' sugar; serve with the compote.
CHOCOLATE SOUFFLé PANCAKES
Take fluffy chocolate chip pancakes to the next level with this decadent recipe. To make the batter, we use beaten egg whites, plus one egg yolk. The end result are pancakes that have a light and airy texture. A rich, chocolaty maple syrup is the perfect finisher for this over-the-top weekend brunch dish.
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
- Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
- Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
- Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.
SOUFFLE PANCAKES ARNOLD BENNETT
Gordon Ramsay celebrates Pancake Day in his own inimitable style - with some very posh pancakes
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h30m
Yield Serves 4 as a lunch or supper dish, 6 as a dinner party starter
Number Of Ingredients 16
Steps:
- Tip the flour and ½ tsp salt into a blender, add the eggs and milk and whizz to a smooth batter. There's no need to let the batter stand as it only has a little flour in it - you can use it straight away.
- Put a non-stick 16-18cm omelette or crêpe pan over a high heat and wait until you feel a good heat rising. Brush the pan lightly with oil then pour in about 2 tbsp of the batter, using a small ladle, and quicky swirl it around the pan to coat. Cook for 30-60 seconds, then loosen the edges with a small palette knife and check underneath. It should be a mid golden-brown colour. Carefully flip the pancake over and cook the other side for 20-30 seconds. Slide the pancake out onto a paper towel. Repeat with the remaining batter, oiling the pan in between and stacking the pancakes on top of each other, then leave to cool.
- Lay the haddock, skin-side down, on a board and hold it at the tail end. Using a serrated knife, make a nick between the skin and flesh at this end. Pulling the skin hard towards you, slide the knife away from you in a sawing motion - the skin will come away easily in one piece. Put the fish, milk, onion and bay leaf in a shallow pan. Top with the butter wrapper, butterside down, and bring up to the boil. Remove from the heat and leave for about 7 minutes, until the flesh is firm.
- Lift the fish out of the pan and put it on a plate. Strain the milk into a jug. Press down on the fish with your finger, and watch the fish separate into perfect flakes. Check for any stray bones and discard them.
- Melt the butter in a medium pan and stir in half of the flour with a wooden spoon. Remove from the heat, stir vigorously, then cook for 30-60 seconds over a gentle heat, stirring. Repeat with the remaining flour. Now stir in the hot milk, in stages.
- Scrape the sauce into a bowl and whisk in the egg yolks - the warmth of the sauce makes it absorb the yolks better. Now whisk in two-thirds of the gruyère, which will melt into the sauce. Switch back to using the wooden spoon and gently fold in the fish to retain the whole flakes. Now's the time to taste it as everything's in except the egg whites, which are neutral. Grind over salt and black pepper and fold in.
- Whisk the egg whites in a metal bowl with a balloon whisk until they form stiff peaks, then fold into the warm sauce with a rubber spatula until evenly incorporated. Liberally butter 4 or 6 small gratin dishes (measuring 20 x 11.5cm across the top). Lay a pancake in each dish so that half lines the base and the other half overhangs. Divide the soufflé between the pancakes and flip over the overhanging halves to loosely enclose. Preheat the oven to fan 170C/conventional 190C/gas 5.
- Bring the cream to the boil in a pan, then remove from the heat. Whisk in the remaining gruyère and season. Ladle the sauce over the pancakes and top with the Parmesan. Stand the dishes on a baking sheet and bake for 15 minutes, or until the mixture has risen and the top is browned.
Nutrition Facts : Calories 943 calories, Fat 74 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 3.36 milligram of sodium
JAPANESE SOUFFLE PANCAKES
These fluffy and extra-thick Japanese pancakes are mouthwatering! They are soft and spongy, and a true indulgence. The super secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo. Please let me know what you think!
Provided by Diana71
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
- Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
- Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
- Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 40.2 g, Cholesterol 106.8 mg, Fat 9.6 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 344.5 mg, Sugar 15.7 g
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.
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
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
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JAPANESE SOUFFLé PANCAKES RECIPE - FOOD & WINE
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4.5/5 (2)Category PancakesServings 4Total Time 1 hr 5 mins
- Whisk together flour, baking powder, and salt in a medium bowl. Whisk together 6 egg yolks, milk, and vanilla in a large bowl. Gradually sift flour mixture into yolk mixture; whisk until smooth. Chill at least 20 minutes or up to overnight (about 8 hours).
- Place 8 egg whites in bowl of a heavy-duty stand mixer (save remaining yolks for another use). Freeze until egg whites are partially frozen, about 15 minutes. Add lemon juice to egg whites, and beat with a whisk attachment on medium speed, gradually adding sugar, until glossy and stiff peaks form, 6 to 8 minutes. Using a hand whisk, gently fold egg white mixture into chilled batter, in 2 additions, until just incorporated. Using a rubber spatula, finish folding, if needed, to fully incorporate. Transfer half of batter to a large piping bag or ziplock plastic bag with a 1-inch hole cut in one corner. Keep remaining batter chilled, uncovered, while cooking the first batch.
- Preheat a large electric griddle to 300°F. Lightly grease griddle with butter. Pipe 4 cone-shaped mounds of batter, about 3 inches wide on bottom and 3 inches tall (do not layer the batter), leaving at least 2 inches between mounds. (Make sure pancakes are close enough so that all 4 mounds will fit under the aluminum pan.) Spoon 2 tablespoons water on surface of the griddle around the pancakes. Immediately cover pancakes with the inverted aluminum pan to steam-griddle them. Cook until top of batter looks dry and bottom of pancakes are lightly browned, 5 to 6 minutes. Using 2 thin spatulas (such as fish spatulas), carefully flip pancakes. Spoon 2 tablespoons water on surface of griddle around pancakes. Cover with inverted aluminum pan, and cook until pancakes are set, 5 to 6 minutes. Transfer pancakes to serving plates. Repeat process with remaining batter and water. Top with butter and maple syrup. Sprinkle with powdered sugar. Serve immediately.
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