Souffle Potato Pancakes Recipes

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.

MOMMOM'S POTATO PARMESAN SOUFFLE

Steps:

• Prepare instant mashed potatoes according to package directions for 8 servings.
• While still hot, beat in egg yolks, one at a time, and mix in cheese.
• At this point, you can cover and let stand at room temperature a few hours.
• About 1 hour before serving time, beat egg whites until foamy, add salt and cream of tartar, and beat until soft peaks form.
• Fold beaten whites into potato mixture.
• Spoon into a 4-quart soufflé dish.
• Bake in a 375 degree oven, allowing 45 minutes for small soufflés or 1 hour for a large soufflé.

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

POTATO SOUFFLE

Steps:

• Boil potatoes in lightly salted water for 15 minutes or until tender.
• Drain and mash well.
• Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
• Fold in egg whites.
• Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full).
• Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through).
• Serve immediately.

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.

POMMES SOUFFLES (PUFFED UP POTATOES)

Steps:

• Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
• Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
• Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
• Heat oven to 400°F.
• Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.
• With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
• Transfer potatoes to baking dish.
• Bake 30 minutes until top begins to brown.
• Sprinkle with flaked or colored sea salt & serve.

SWEET POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
• Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.