Uncle Daves Souffle Pancake Recipes

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.

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.

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.

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).

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.