Uncle Daves Souffle Pancake Food

UNCLE DAVE'S SOUFFLE PANCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.
• Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.
• Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.

FLUFFY JAPANESE PANCAKES

Steps:

• Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
• Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
• Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
• Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
• Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.

UNCLE DON'S SWEDISH PANCAKES

Steps:

• Blend all ingredients until smooth.
• The batter will be thin.
• Lightly butter a heavy 8 inch skillet and heat on medium-low till a drop of water sizzles.
• Pour 3 tablespoons of batter into the skillet, tilting the skillet to coat the bottom.
• When surface of the pancake bubbles, after about 30 seconds, turn quickly and cook another 15 seconds or so till lightly brown.
• Add more butter to the skillet as needed to prevent sticking.

SOUFFLé PANCAKE RECIPE - (4/5)

Steps:

• Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the separated egg whites until they form soft peaks. Fold them into the batter and gently stir in most of the berries, reserving a few to place on the pancake just before it goes under the broiler. (Bette didn't put any berries into the batter until it had cooked some; she said otherwise they sink and stick to the bottom) Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil bubbles. Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, for 5 to 8 minutes. Arrange the remaining berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.

UNCLE DOBO'S MAPLE ZUCCHINI PANCAKES

Steps:

• Combine all ingredients.
• Drop by heaping spoonfuls into hot oiled griddle or non-stick pan.
• Brown on both sides.
• Serve as a side for breakfast, with extra maple syrup for those who want it.