WW APPLE PANCAKE SOUFFLE
Putting here for safe keeping. I have not tried it yet. I don't remember where I found it, but the recipe says 4 points per serving, makes 8 servings.
Provided by SweetSBchef
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 deg F.
- In a large bowl, combine the flour, sugar, salt, and cinnamon; make a well in the center. Add the egg substitute, milk, and vanilla; whisk until thoroughly combined.
- Place margarine in a 13x9" baking dish; place in oven until the margarine is melting and sizzling, about 3 minutes. Add apples and mix gently to coat. Bake until the apples are heated through, about 5 minutes. Pour egg mixture over the apples; sprinkle with brown sugar. Bake until the souffle is puffed and golden and a knife inserted in the center comes out clean, about 35 minutes. Serve at once.
Nutrition Facts : Calories 254, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.2, Sodium 304.4, Carbohydrate 46.9, Fiber 3.8, Sugar 25.2, Protein 10.6
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.
PUFFED APPLE PANCAKE
This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.
Categories Milk/Cream Egg Fruit Breakfast Brunch Bake Kid-Friendly Apple Fall Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
- Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.
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.
APPLE SOUFFLE
A delicious dessert from "Cookarama: Traditional Jewish and other Gourmet Recipes" published by the Alliance Sisterhood of Denver.
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
- Beat yolks till creamy and thick.
- Add potato starch and salt and beat well.
- Add apple slices and mix to coat slices.
- In a separate bowl, beat egg whites till they stand in peaks.
- Fold whites into apple mixture.
- Coat casserole dish with the oil and place casserole in oven to warm the dish.
- After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
- Serve immediately.
- Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.
Nutrition Facts : Calories 317.5, Fat 14.8, SaturatedFat 2.9, Cholesterol 317.2, Sodium 145.1, Carbohydrate 39, Fiber 5.5, Sugar 28.8, Protein 10.2
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- In the bowl of a food processor, combine flour and sugar. In a medium bowl, whisk together half-and-half, egg substitute, eggs, vanilla, salt, butter and applesauce. With food processor on, slowly pour in half-and-half mixture and process until well combined.
- Pour mixture into a 10-inch ovenproof skillet; scatter pears over egg mixture and bake until puffed and golden, about 35 minutes. Cut into 10 pieces and serve hot or at room temperature.
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