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.
SOUFFLE PANCAKE
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
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
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
PANCAKE SOUFFLE
Make and share this Pancake Souffle recipe from Food.com.
Provided by jlcave
Categories Breakfast
Time 30m
Yield 1 large pancake, 8 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 346.4, Fat 11.7, SaturatedFat 5.8, Cholesterol 144.1, Sodium 95.4, Carbohydrate 52.4, Fiber 2.1, Sugar 26.6, Protein 10.3
UNCLE DAVE'S SOUFFLE PANCAKE
This is a recipe my brother Dave shared with the family. It's quite dramatic right from the oven. This is a cross between a pancake and a souffle. It's a blank canvas ready for your creative additions. We used 'canned apple pie filling' from this website as an accompaniment/topping. Would also be great with maple syrup or strawberries and whipped cream.
Provided by LoriAnne Parks
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 26.3 g, Cholesterol 106.4 mg, Fat 7.3 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 3.7 g, Sodium 273.1 mg, Sugar 10.5 g
SKILLET SOUFFLé PANCAKE
Soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn't require flipping and simply bakes in the oven.
Provided by Genevieve Yam
Time 50m
Yield Makes one 8" pancake
Number Of Ingredients 11
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.
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