Lemon Souffle Pancakes Recipes

LEMON SOUFFLE

Lemon Souffle image

Provided by Food Network

Categories dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3/4 cup sugar
1 tablespoon melted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zested and juiced
Butter or shortening, for greasing

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.

LEMON SOUFFLE PANCAKES

Lemon Souffle Pancakes image

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

Ingredients

6 eggs, separated
2 cups low fat cottage cheese or 2 cups ricotta cheese (not nonfat)
1/4 cup canola oil or 1/4 cup other high-quality vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
4 teaspoons fresh lemon juice
1 teaspoon grated or minced fresh lemon zest (optional)
4 teaspoons baking powder
1 cup all-purpose flour

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

SOUFFLE PANCAKE

Souffle Pancake image

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

Ingredients

6 tablespoons salted butter
7 large eggs
1 ½ cups all-purpose flour
1 ½ cups milk
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon vanilla extract
5 fresh strawberries, sliced, or to taste
1 tablespoon confectioners' sugar, or to taste

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

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