Best 6 Lemon Souffle Pancakes Recipes

LEMON SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
• In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
• Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.

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.

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.

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.

LEMON SOUFFLE PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• In a large bowl, mix flour, sugar, soda, and salt.
• Separate egg yolks from whites.
• Blend buttermilk mix with small amount of water in measure cup. When.
• lumps disappear, add remaining water and stir. Pour into flour mixture.
• and stir to blend.
• In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
• juice and 2 tblsp melted butter.
• In a deep bowl with mixer on high speed, whip egg whites until they hold.
• stiff, moist peaks.
• Pour buttermilk mixture into flour and blend.
• Add egg whites to flour mixture and fold gently to blend.
• In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
• butter, maple syrup and blueberries until warm and butter has melted.
• On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
• portions without touching. Cook until bubbles begin to appear at sides.
• and turn over. Keep warm and repeat process for remaining batter.
• Serve pancakes with heated blueberry and maple syrup over top.

LEMON-BLUEBERRY PANCAKES

Steps:

• Sift together flour, baking powder, sugar, and salt in a large bowl.
• Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
• Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.