Lemon Souffle Pancakes

I've been hearing about souffle pancakes for a long time now, but hadn't tried them until 2 weeks ago, at Griddle Fresh in San Francisco. They are the most delicate pancakes, I've every tried. They were light as a cloud, soft as a pillow. When you cut into the pancake you could still see striations of egg white, which ensure the excellent texture! The key to the souffle pancake and to any souffle are the egg whites. They must be whipped to a stiff peak and folded in gently and not completely. It's vital to the process. You want to keep the air you created when you whipped the egg whites. If you're not careful you'll deflate the pancake before it hits the griddle. So be very gentle.

The toppings are an important part to the whole experience. I was going to serve it the way I first experienced it with fresh sliced strawberries, syrup and powdered sugar. Then I thought about making a blueberry compote, because I love blueberries and I thought lemon and blueberries, YES! So instead of choosing,  I  served it both ways. Boy was it fabulous!!

The pancakes were as light and airy as I remember. This dish is perfect for breakfast, brunch, lunch or dinner. Anytime is a good time for pancakes! 

Buen Provecho!

Blueberry Compote - add 1 cup

4 Tbsp sugar

Add lemon juice. 

Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Keep warm.

Pancake time: 1 cup flour

2 Tbsp baking powder

1/4 salt

Zest of 1 lemon

Combine together and set aside.

Separate egg whites and yolks. Place 1 yolk in a small bowl. Place the other 2 yolks in a container for later use.

Lightly beat 1 yolk, add milk

Add melting butter and lemon juice.

Add wet to dry and mix.

Mix, set aside, make egg whites

With a hand mixer whip egg white until stiff peaks form.

So stiff that they stay in the bowl!

Add egg whites.

Flip, turn bowl, flip, turn, flip, turn, flip gently until combined. It's okay if there are lumps of egg white.

On a hot greased griddle add 1/4 cup of batter. Cook until edges brown and bubbles form.

Flip and cook until other side is brown.

Nice and fluffy!

Top with fresh strawberries, powdered sugar and syrup.

Top with warm blueberry compote

So lovely

Blueberry goodness!

You don't have to chose, do both and share!

Lemon Souffle Pancakes - about 10 pancakes

Ingredients:

1 cup all purpose flour
2 tsp baking powder
zest from 1 lemon
juice of 1 lemon
1/4 tsp salt
1 egg yolk, lightly beaten
3/4 cup milk, room temperature
1/2 of stick of butter, melted
3 egg whites, room temperature

Topping:
Maple Syrup, Fresh Strawberries (sliced) & Powdered sugar
or Blueberry Compote

Blueberry Compote: yields 1/2 cup

2 cup fresh or frozen blueberries

3 tbsp water
4 Tbsp sugar
2 tsp lemon juice

1 tbsp maple syrup

Note: You can serve your pancakes in 2 ways, 1 with a Blueberry compote or 2nd with fresh strawberries, powered sugar & maple syrup. 

 Road Map:

1. Make the Blueberry Compote: Combine 1 cup of blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Keep warm.

2. Make pancakes: In a medium bowl mix flour, baking powder, lemon zest and salt.

3. In a small bowl combine egg yolk, milk. lemon juice and melted butter and mix. Add egg mixture into the flour mixture and stir just until combined. Batter should be slightly lumpy. Let it sit while you work on the egg whites.

4. In a medium bowl beat egg whites with an electric mixer until stiff peaks form. Gently fold eggs white into batter, leaving strides of egg whites in the batter. Do NOT overmix.  

5. Heat and grease a griddle or large skillet. Pour 1/4 cup of batter on to the hot griddle. Cook until the edges are brown and bubbles form on the top, then flip, about 2 minutes. Cook for another 2 minutes until second side is brown.

6. Serve with blueberry compote or sliced fresh strawberries with powdered sugar and syrup.

7. Enjoy!