Lemon 'Souffle' Pancakes with Berries

By jeff and alli -

I'll give you the recipe first and then our reviews at the end.

Lemon Souffle Pancakes with Berries

Recipe:

3/4 cup milk
2 egg yolks
Grated lemon zest from either 1 large lemon or 2 small lemons
2 tbsp lemon juice
1 tsp vanilla extract
2 tbsp butter, melted
1/4 cup wheat flour
1/2 cup white flour
1 tsp baking powder
2 T sugar
pinch of salt
2 egg whites

Toppings:

Berries, sliced strawberries, blueberries, raspberries....use them all, or just one....
Honey
Powder sugar


Instructions:

1. Mix egg yolks, milk, vanilla, lemon zest & lemon juice in medium bowl.  Add melted butter and mix well.

2. Sift wheat & white flour, baking powder, sugar and salt together in large bowl.  (I just use a whisk)  Make a well in center of flour mixture and gradually pour in milk mixture and stir.  Mix until dry ingredients are moistened but try not to over mix it.

3. Beat eggs whites in a small mixing bowl with an electric mixer, until soft peaks form.  Fold egg whites into the batter in the large bowl.  Be gentle, you want the airy nature of your egg whites.

4. Heat up a pan and spray with PAM.  Place 2 tbsp of the batter onto the pan.  (I know, that sounds small but go with it.  Too much batter made for very flat pancakes.)  Cook until the cake turns golden brown on underside and then flip and cook until other side is golden.

5. Serve warm.  Everyone can top pancakes as they like.
Reviews:

Jeff:  'These are girl pancakes.'  (I agree.  I can totally see these at a Relief Society brunch) Jeff liked his with honey.


Allison: Mine didn't really turn out very 'souffle' and I wonder if that might be due to me using some wheat flour or maybe just poor execution.  The pancakes were not heavy and I think beating the egg whites can lighten up a wheat pancake, but these weren't super puffy as I has hoped.  And in this family, I think we rather just whip up normal pancakes rather than take the time to separate yolks from whites and beat the whites.... I really liked the lemon (which I think gave it that girly factor previously mentioned) and I could see myself making these once in awhile for some change, but not weekly.

 Rees:  'These are delicious.  Dad can you start using this recipe.'  Rees ate tons.

 Isla:  I didn't ask her for a review but she too ate several.




Comments

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t
Read more

Galette des Rois

By -
Image
January 6 is the Epiphany, a day to celebrate when the 3 kings visited Baby Jesus.  I think it is a Catholic holiday.  I learned about it while in France and love the tradition of making a galette des rois/Kings Cake.   The tradition goes you make the cake with a hidden bean inside.  The youngest person at the table sits under the table.  As a slice of cake is plated, the youngster names who gets that slice.  (make sure you slice the cake so you have only as many slices as you do people eating the cake)  Whoever finds the hidden bean is the King or Queen for the evening and wears a crown.  This year, I think I improved my recipe, with more almond filling than I normally add.  I thought it was going to end up messy but instead it made it yummier.  I had some extra filling and decided to make a mini kings cake with the extra puff pastry.  I added some fresh raspberries which tasted quite yummy all warm in the cake.  Though I think I prefer it without the berries.  Try it out, it is reall
Read more