Do you crave a light and fluffy souffle pancake that melts in your mouth, paired with a delightful compote made from sweet apples and pears? Look no further! In this article, we'll embark on a culinary journey to create the perfect souffle pancake with apple pear compote. We'll explore the secrets behind achieving a tall and airy pancake, as well as a compote that showcases the natural flavors of the fruits. From ingredient selection to precise cooking techniques, we'll guide you through every step of the process, ensuring a delightful and memorable dish that will impress your taste buds and leave you craving more.
Here are our top 6 tried and tested recipes!
APPLE, PEAR AND PLUM COMPOTE
Steps:
- In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes.
- Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes.
- Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake.
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
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
APPLE-PEAR COMPOTE
Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 3h35m
Yield 8 cups.
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.
Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.
APPLE-PEAR PUFF PANCAKE
Steps:
- Preheat oven to 425°. Place butter in a 10-in. ovenproof skillet; heat in oven until butter is melted, 2-3 minutes. Tilt pan to coat evenly with butter., Place eggs, milk, flour, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet. Bake until puffed and browned. 17-20 minutes., Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook until fruit is tender, stirring occasionally, 12-15 minutes. , Remove pancake from oven; fill with fruit mixture and serve immediately. If desired, serve with syrup.
Nutrition Facts : Calories 367 calories, Fat 16g fat (9g saturated fat), Cholesterol 158mg cholesterol, Sodium 170mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 5g fiber), Protein 8g protein.
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
Tips:
- For a fluffy soufflé pancake, separate the egg whites and yolks and beat the egg whites until stiff peaks form. Fold the egg whites into the batter gently to maintain airiness.
- Use a non-stick pan or lightly grease the pan with butter to prevent the pancake from sticking.
- Cook the pancake over medium heat and do not open the lid during cooking to prevent the pancake from collapsing.
- Once the pancake is cooked, dust it with powdered sugar or drizzle with maple syrup and serve immediately.
- For the apple-pear compote, use a variety of apples and pears for a more complex flavor. Peel and core the fruits and cut them into small pieces.
- Simmer the fruits in a saucepan with sugar, cinnamon, and nutmeg until they are tender and the sauce has thickened.
- Serve the apple-pear compote warm or at room temperature with the soufflé pancake.
Conclusion:
The soufflé pancake with apple-pear compote is a delicious and impressive breakfast or brunch dish. It is light and fluffy, with a delicate flavor that is complemented perfectly by the sweet and tart compote. This recipe is sure to impress your friends and family, and it is also a great way to use up leftover apples and pears.
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