Best Soufflé 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:

• 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.

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.

SUPER FLUFFY GLUTEN-FREE JAPANESE SOUFFLE PANCAKES

Steps:

• Combine flour, buttermilk, vanilla, baking powder, egg yolks, and salt for batter in a bowl.
• Whip egg whites for meringue in a glass, metal, or ceramic bowl on medium-high speed until foamy. With the mixer running, gradually add sugar and cream of tartar. Continue to whip until soft to medium peaks form. When the beater is pulled from the whites, the peaks will curve back down a little instead of sticking straight up. The whipped whites will turn opaque and significantly increase in volume.
• Mix 1/3 of the whipped whites into the pancake batter. Use a spatula or wooden spoon to fold in remaining whites, in several additions, being sure there are no large clumps of egg whites in the batter.
• Grease the inside of round metal molds and place molds into a lightly greased pan over medium-low heat. Fill molds 2/3 high with batter. Cover the pan and cook until bottoms are golden brown and bubbles break the surface, about 10 minutes. Flip, cover, and cook until golden brown on the other side and tops spring back when touched, about 5 more minutes.

LEMON SOUFFLE PANCAKES

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.

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.

STRAWBERRY SOUFFLE PANCAKES RECIPE - (4.4/5)

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 egg whites until they form soft peaks. Gently mix egg whites into batter. 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 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. Now place the pan in a 450°F oven for 4 to 5 minutes. 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.

STRAWBERRY SOUFFLé PANCAKES RECIPE - (4.2/5)

Steps:

• Preheat broiler. in a bowl, beat two of the egg yolks with the half-and-half. Reserve the third yolk for later use. Add the flour, slowly stirring until just combined. Add the sugar, salt, melted butter and Grand Marnier and mix well. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over moderately high heat or until butter 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, approximately 5 to 8 minutes. Add the 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. Now place the pan in a 450°F oven for 4 to 5 minutes to finish cooking. Gently slide the pancake onto a warmed serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries. Note: You can use any type of berries you'd like in this recipe.

CHOCOLATE SOUFFLé PANCAKES

Steps:

• Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
• Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
• Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
• Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

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.

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.

LEMON SOUFFLE PANCAKES

Steps:

• Beat eggs whites until form stiff peaks; set aside. Combine egg yolks, ricotta cheese, oil, sugar, lemon juice, lemon zest, baking powder and flour in food processor or blender and blend until smooth. Fold in egg whites. Pour pancake batter onto heated greased griddle. Cook. Lemon Curd Combine egg yolks and sugar and beat until well blended. Stir in lemon juice and zest. Add butter and place over medium-low heat and cook until mixture is thick enough to coat spoon. Do not allow mixture to boil. Immediately place plastic wrap over surface and set aside to cool completely. Makes 2 1/2 cups.

SOUFFLE POTATO PANCAKES

Steps:

• Place egg yolks in a large bowl. Lightly bat yolks.
• Add salt and pepper to flour and mix.
• Stir in onions and flour mixture in with egg yolks.
• Squeeze potatoes in a towel to release unwanted moisure. Add potatoes to egg and onion mixture and blend well.
• Whip egg whites until fluffy but not dry and fold into batter.
• Melt 1 tablespoon of margarine in a large skillet over medium heat. For each pancake, drop 1 heaping tablespoon of batter into pan. Flatten into thin, 3 inch wide pancakes.
• Saute 2-3 minutes or until golden brown. Flip and cook other side till golden brown.
• Add more margarine to the pan as necessary to complete cooking all the batter.
• Serve warm.

TUCKER'S NANTUCKET BLUEBERRY SOUFFLE PANCAKES

Steps:

• In a medium bowl combine pastry flour and baking powder. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well. Let sit for 10 minutes.
• In a heated saute pan spoon the batter into a ring mold lined with parchment paper. Sprinkle with 1/4 cup of blueberries and sprinkle with sugar. Cook until a brown crust forms and flip.
• Serve with blueberry puree and mint leaves.

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.

RICOTTA SOUFFLé PANCAKES WITH RASPBERRIES

Steps:

• In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
• In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
• Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
• Heat a large skillet over medium heat and grease lightly.
• For each pancake, spoon about 3 large tablespoons batter onto skillet.
• Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
• For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.

SOUFFLE PANCAKES

Steps:

• Pre-heat oven to 350 degrees. Combine dry ingredients in large mixing bowl. Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough). Whisk egg whites to medium peak. Fold gently into batter. Do not over mix. Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than ¾ of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream and syrup or caramel banana sauce. Easy Caramel Banana Sauce (adapted from Clayton Miller) Enough for 2-4 pancakes 1 banana, mashed 1 tablespoon butter 1 tablespoon brown sugar 1 teaspoon vanilla extract Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.