Breakfast, Desserts

The Pancake Soufflé

January 20, 2017

I wanted dessert for breakfast and this is what happened…. Go buy some milk, eggs, sugar and a giant bottle of vanilla paste and make these. They will change breakfast for the better forever!

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Start by separating 1 whole egg’s yolk and whites into two separate bowls.

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Begin to whip the whites while pouring in 1 tbsp of sugar. 

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Whip until it becomes glossy with soft peeks—set aside until needed.

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Next sift 1/2 cup of all purpose flour…

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…1 tsp of  baking powder…

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…1 tsp of baking soda…

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…3 tbsp of sugar and a pinch of salt into a large bowl.

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Then add 1/2 cup of milk…

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…2 tbsp of melted butter…

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…1 tbsp vanilla paste…

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…and the egg yolk.

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Whisk together for about a minute, or until it’s free of lumps.

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Gently fold in the merengue, being careful not to over mix and deflate the batter.

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Prepare a ramekin by buttering the walls of the dish and coating them in a thin layer of granulated sugar.

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Pour in the batter until the ramekin is about 3/4th way filled up. Bake in a 375°F oven for 15-20 minutes, or until it passes the toothpick test.

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While that bakes, simply reduce 1 cup of maple syrup over medium heat.

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Once it’s reduced by about a quarter, transfer it to an ice bath (as pictured) to cool.

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Divide half of the maple into a separate bowl and the other half into a mixing bowl.

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Add in 1 cup of cream to the bowl.

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Thoroughly whisk for about 5 minutes, or until it has soft peeks.

Screen Shot 2017-01-20 at 11.03.18 AM Remove the soufflé from the oven and it’s ready to plate.  I used a warmed sauce pan to keep the soufflé warm, but that entirely optional.

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Start by creating a small opening in the top of the soufflé.

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Add a few spoonfuls of the maple whipped cream…

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…a drizzle of the reduced maple syrup…

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…and a dusting of cinnamon powdered sugar.

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All that’s left to do is enjoy!

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The Pancake Soufflé

The Pancake Soufflé

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup milk
  • 1 tsp baking powder
  • 2 tbsp melted butter
  • 1 tsp baking soda
  • 1 tbsp vanilla paste
  • 3 tbsp sugar
  • 1 whole egg
  • 1/2 cup maple syrup
  • 1 cup cream
  • 4 tbsp powdered sugar
  • 1 tbsp cinnamon

Instructions

  1. Start by separating 1 whole egg’s yolk and whites into two separate bowls. Begin to whip the whites while pouring in 1 tbsp of sugar.
  2. Whip until it becomes glossy with soft peeks—set aside until needed.
  3. Next sift 1/2 cup of all purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, 3 tbsp of sugar, and a pinch of salt into a large bowl. Then add 1/2 cup of milk, 2 tbsp of melted butter, 1 tbsp vanilla paste, and 1 egg yolk. Whisk together for about a minute, or until it’s free of lumps. Gently fold in the merengue, being careful not to over mix and deflate the batter.
  4. Prepare a ramekin by buttering the walls of the dish and coating them in a thin layer of granulated sugar. Pour in the batter until the ramekin is about 3/4th way filled up. Bake in a 375°F oven for 15-20 minutes, or until it passes the toothpick test.
  5. While that bakes, simply reduce 1 cup of maple syrup over medium heat. Once it’s reduced by about a quarter, transfer it to an ice bath (as pictured) to cool. Divide half of the maple into a separate bowl and the other half into a mixing bowl. Add in 1 cup of cream to the bowl and thoroughly whisk for about 5 minutes, or until it has soft peeks.
  6. Remove the soufflé from the oven and it’s ready to plate. I used a warmed sauce pan to keep the soufflé warm, but that entirely optional. Start by creating a small opening in the top of the soufflé. Add a few spoonfuls of the maple whipped cream, a drizzle of the reduced maple syrup, and a dusting of cinnamon powdered sugar. All that’s left to do is enjoy!
http://www.byrontalbott.com/the-pancake-souffle/

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Top Right: Boos Cutting Board | Top Middle: Frother | Top Right: Sifter/Strainer |

| Bottom Left: Ramekin | Bottom Middle: All-Clad Sauce Pan | Bottom Right: Mixing Bowls |

  

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