Skillet Soufflé Pancake Recipes

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SOUFFLE PANCAKE



Souffle Pancake image

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

6 tablespoons salted butter
7 large eggs
1 ½ cups all-purpose flour
1 ½ cups milk
2 tablespoons white sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon vanilla extract
5 fresh strawberries, sliced, or to taste
1 tablespoon confectioners' sugar, or to taste

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

SKILLET SOUFFLé PANCAKE



Skillet Soufflé Pancake image

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

Unsalted butter (for pan)
3 Tbsp. plus ¼ cup (88 g) granulated sugar
4 large egg whites
¼ cup (31 g) all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt
2 large egg yolks
½ cup whole milk
1 tsp. finely grated lemon zest
½ tsp. vanilla extract
Powdered sugar and fresh fruit (for serving)

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.

SOUFFLé PANCAKE



Soufflé Pancake image

Categories     Milk/Cream     Mixer     Egg     Breakfast     Brunch     Bake     Kid-Friendly     Raisin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 breakfast or brunch servings

Number Of Ingredients 9

3/4 stick (6 tablespoons) unsalted butter, melted
1 cup golden raisins (5 ounces)
6 large eggs, separated
1 1/2 cups whole milk
1 teaspoon vanilla
2 cups all-purpose flour
Rounded 1/4 teaspoon salt
6 tablespoons granulated sugar
Confectioners sugar for dusting

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.

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