soufle pancakes

soufle pancakes
soufle pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 3

    eggs, separated

  • 1

    cup ricotta cheese

  • Freshly grated peel from 2 lemons

  • Juice of 2 lemons, about 6 tablespoons

  • 2

    tablespoons vegetable oil

  • 2

    teaspoons baking powder

  • 1/2

    cup flour

  • Pinch of salt

Directions

Combine the egg yolks, ricotta, sugar, vegetable oil, lemon peel and juice in a food processor or blender. Process for 20 seconds. Add baking powder, flour, and salt. Process 10 seconds until smooth. Scrape down the sides if necessary. Pour batter into a large bowl, set aside. In another large bowl, beat eggs whites until they hold stiff peaks. Fold egg whites gently into batter. Cook on hot griddle for 2 minutes per side, until pancakes are golden. Crème Anglaise 1-cup whole milk 1 cup whipping cream 1 vanilla bean, split 3 egg yolks 1/3-cup sugar Heat milk, cream and vanilla bean in a medium saucepan over low heat until boiling. Set a side. Beat yolks and sugar together in a large bowl. Pour milk mixture over yolks beating vigorously (you don’t want the eggs to cook when the hot milk hits them). Pour mixture back into saucepan and continue cooking over low heat stirring constantly with a wooden spoon until it thickens. The sauce is done when it coats the back of the spoon and will continue to thicken while it cools. Strain sauce through a sieve, remove vanilla bean, cover with cling film and refrigerate until ready to use.

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