SOUFFLE PAN RECIPES

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SOUFFLé PANCAKES RECIPE - BBC GOOD FOOD



Soufflé pancakes recipe - BBC Good Food image

Try these soufflé-style pancakes for the lightest, fluffiest, dreamiest pancakes. Serve with butter, a dusting of icing sugar and a little maple syrup

Provided by Anna Glover

Categories     Breakfast, Brunch, Dessert

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1

Number Of Ingredients 7

2 large eggs, separated
2 tbsp golden caster sugar
1 tsp vanilla extract
2 tbsp milk
2 tbsp self-raising flour
1 tsp vegetable oil
butter, icing sugar and maple syrup, to serve

Steps:

  • Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.
  • Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.
  • Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.
  • Working fairly quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper – you only want a small film on the base of the pan. Make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don’t tip the pan or spread them out like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set. Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.
  • Very gently, and carefully, turn the pancakes over in the pan with a fish slice or spatula. The bases should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown and they have a slight wobble, but are not collapsing or sticky. Serve with a pat of butter, a dusting of icing sugar and a little maple syrup.

Nutrition Facts : Calories 528 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 1 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.2 milligram of sodium

SWEET POTATO SOUFFLE : FOOD NETWORK RECIPE | TRISHA ...



Sweet Potato Souffle : Food Network Recipe | Trisha ... image

Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.

Provided by Trisha Yearwood

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 40 minutes

Yield 8 servings

Number Of Ingredients 11

1/2 cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
1/4 cup butter (1/2 stick), softened

Steps:

  • For the souffle: Preheat the oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
  • Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish. 
  • For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.

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HOW TO MAKE A SOUFFLé RECIPE - BBC FOOD
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  • Dust with icing sugar and serve immediately.
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A twice-baked recipe for soufflés is ideal as you can make it in advance, making serving the soufflé much easier
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SWEET POTATO SOUFFLE : FOOD NETWORK RECIPE | TRISHA ...
Complete your Thanksgiving spread with Trisha Yearwood's classic Southern Sweet Potato Souffle recipe from Food Network.
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Reviews 4.7
Total Time 1 hours 55 minutes
  • For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
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Soufflés can be fiddly to make, but if you follow this recipe carefully you’ll get great results.
From bbc.co.uk
Reviews 4
  • Dust with icing sugar and serve immediately.
See details


DOUBLE BAKED CHEESE SOUFFLéS RECIPE - BBC FOOD
A twice-baked recipe for soufflés is ideal as you can make it in advance, making serving the soufflé much easier
From bbc.co.uk
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  • For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using.
See details


DOUBLE BAKED CHEESE SOUFFLéS RECIPE - BBC FOOD
A twice-baked recipe for soufflés is ideal as you can make it in advance, making serving the soufflé much easier
From bbc.co.uk
Reviews 4.8
  • For the second baking, preheat the oven to 200C/400F/Gas 6. Fifteen minutes before serving, remove the cling film from the soufflés, and sprinkle with the grated gruyere or cheddar. Spoon a tablespoon of double cream over each soufflé, allowing it to run down the sides. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinked with extra chives if using.
See details


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