Souffle Pancakes Recipes

JAPANESE SOUFFLé PANCAKES

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.

JAPANESE SOUFFLE PANCAKES

Steps:

• Separate the eggs, putting all 4 of the whites into a large mixing bowl (or the bowl of a stand mixer) and 2 of the yolks into a medium mixing bowl. Discard the remaining 2 yolks (or save them for another recipe).
• Add 1 tablespoon of the sugar, the vanilla, and the baking powder to the yolks and whisk to combine. Add the cake flour (or the cake flour and cocoa powder if making the chocolate version) and milk and whisk again to combine.
• Add the lemon juice (if using), salt, and cream of tartar to the egg whites in the other mixing bowl and use an electric mixer (or the stand mixer) fitted with a whisk attachment to whip the mixture until foamy, about 1 minute on medium speed. Continue whipping while you add the remaining 5 tablespoons of sugar. Once all of the sugar is incorporated, raise the speed to high and whip until to glossy and stiff peaks, 2 to 3 minutes.
• Scoop a cup or so of the egg white mixture into the egg yolk mixture and then use a rubber spatula to gently fold the two mixtures together. Fold in the remaining egg white mixture in two batches, folding just until the two are combined.
• Heat a large, lidded nonstick skillet over medium-low heat. Once the pan is hot, spray it with cooking oil spray or grease it with butter. Spray or butter the insides of the ring molds, as well, being careful to fully coat the insides of the molds.
• Place as many molds into the skillet as you can fit comfortably (I can fit 2 in my largest nonstick skillet, but you might be able to fit 3. I usually use a small skillet at the same time with 1 mold in it, but that requires a lot of coordination and timing. If this is your first time, you might want to stick to making 1 or 2 pancakes at a time.)
• Spoon the batter into the molds, filling them until almost, but not quite full. Cover the skillet and let cook for 3 to 4 minutes. Remove the lid and carefully slide a thin spatula underneath one of the pancakes. Use a second spatula or your hand protected by a silicone oven mitt to assist as you flip the whole thing over to cook the second side. Flip all of the pancakes in the skillet(s). Don't worry if a bit of batter splatters out around the ring when you flip the pancakes. Replace the lid and cook for about 3 minutes more. When the pancakes are done, any batter that has seeped out around the edge of the ring will be nicely browned. Carefully slide the thin spatula underneat the pancake and ring again and lift the whole thing out of the pan and onto a plate. Carefully remove the ring (you may want to wait a couple of minutes to let it cool a bit). Repeat with the remaining pancakes and batter.
• Serve hot, sprinkled with powdered sugar.

AMERICAN-STYLE SOUFFLE PANCAKES

Steps:

• Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
• Separate egg yolks and whites into 2 mixing bowls.
• Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
• Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
• Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
• Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
• Serve pancakes on warm plates and top with the berry mixture.

JAPANESE SOUFFLE PANCAKES

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.

SOUFFLE PANCAKES ARNOLD BENNETT

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.

SOUFFLE PANCAKE

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.

SOUFFLé PANCAKES

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.

SOUFFLE PANCAKES

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.

SKILLET SOUFFLé PANCAKE

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.