Best Soufflé Pancake Recipes

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.

SOUFFLE PANCAKE WITH APPLE-PEAR COMPOTE

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.

PANCAKE SOUFFLE

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.

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.

WW APPLE PANCAKE SOUFFLE

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.

BACON-CHEDDAR-JALAPENO SOUFFLE PANCAKE

Steps:

• Melt the butter in a medium saucepan over medium heat. Whisk in the flour to make a roux and cook until golden brown, 60 to 90 seconds. Slowly stir in the milk and cook, stirring constantly, until thickened, about 3 minutes. Allow the mixture to cool slightly, then stir in the Cheddar. Let cool to room temperature, then stir in the yolks and sour cream; set aside.
• Meanwhile, whip the egg whites in a stand mixer fitted with a whisk attachment on medium speed until frothy. Add the cream of tartar and continue to beat on medium-high speed until the whites hold stiff glossy peaks, 4 to 5 minutes.
• With a rubber spatula, fold one-third of the whipped whites into the yolk mixture and continue to mix until fully incorporated. Fold in the salt, baking powder and baking soda. Fold in the remaining whipped whites and mix until homogenous. Fold in the bacon and jalapeno
• Heat a griddle or nonstick skillet over medium-high heat. Spray the griddle with nonstick spray. Spoon 1/4 cup of the batter for each pancake onto the griddle in a small circle; the batter should be thick and not run when you spoon it onto the pan. Cook until the pancakes are bubbly on top and brown on the bottom, 60 to 90 seconds. Flip the pancakes and cook until brown on the second side, about 1 minute more. Repeat with the remaining batter, lowering the heat to medium if the pancakes are browning to quickly.
• Serve immediately, as the pancakes will begin to deflate. Garnish with a dollop of creme fraiche and a sprinkle of bacon and chives.

PANCAKE SOUFFLE

Steps:

• Make sure you have a 12 inch iron skillet.
• preheat oven to 400 degrees.
• in one bowl combine egg whites and beat on high adding sugar until it forms stiff peaks(this sugar is seperate from the listed 8 tablespoons ).
• in another large bowl combine egg yolks flour milk sugar vanilla salt and chocolate chips( if wanted).
• Then fold in whipped egg whites
• Heat skillet on high with 1.5 tablespoons butter and pour in mixture and top with fruit if desired.
• Immediately place in preheated oven for 15-20 minutes or until golden brown.
• Remove from pan and top with powdered sugar and slice like a pie and enjoy(you Can also top with maple syrup).

SOUFFLE PANCAKE

Steps:

• 1. Put oven rack in upper third of oven and preheat oven to 400°F. Butter bottom and side of an ovenproof 12-inch heavy nonstick skillet with 1 tablespoon melted butter.
• 2. Soak raisins in hot water to cover in a bowl.
• 3. Whisk together yolks, milk, vanilla, flour, and salt in a large bowl until combined well.
• 4. Beat whites in another bowl with an electric mixer at high speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Fold whites into yolk mixture gently but thoroughly. Drain raisins and fold half of drained raisins into batter.
• 5. Pour batter into skillet and sprinkle with remaining raisins, then bake until firm and golden, 20 to 25 minutes.
• 6. Slide pancake from skillet onto a cutting board and cut with a serrated knife into 1 1/2-inch pieces. Cool handle of skillet under cold running water, then heat half of remaining butter in skillet over moderately high heat until hot but not smoking. Sauté half of pancake pieces, turning gently, until lightly browned and crisp, then transfer to a platter and dust with confectioners sugar. Sauté remaining pancake pieces in remaining butter in same manner and dust with confectioners sugar.

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.

SOUFFLé PANCAKE

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F. Butter bottom and side of an ovenproof 12-inch heavy nonstick skillet with 1 tablespoon melted butter.
• Soak raisins in hot water to cover in a bowl.
• Whisk together yolks, milk, vanilla, flour, and salt in a large bowl until combined well.
• Beat whites in another bowl with an electric mixer at high speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Fold whites into yolk mixture gently but thoroughly. Drain raisins and fold half of drained raisins into batter.
• Pour batter into skillet and sprinkle with remaining raisins, then bake until firm and golden, 20 to 25 minutes.
• Slide pancake from skillet onto a cutting board and cut with a serrated knife into 1 1/2-inch pieces. Cool handle of skillet under cold running water, then heat half of remaining butter in skillet over moderately high heat until hot but not smoking. Sauté half of pancake pieces, turning gently, until lightly browned and crisp, then transfer to a platter and dust with confectioners sugar. Sauté remaining pancake pieces in remaining butter in same manner and dust with confectioners sugar.

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.