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Pancake Soufflé

Deel op Facebook Print Recipe

Ingredients

Ingredients for 2 Servings

  • 3 Egg yolks
  • Zest of ½ lemon
  • Pulp of ½ vanilla bean
  • 7 tbsp 110 g Granulated sugar
  • 5 Egg whites
  • 1 tsp Potato flour
  • Butter for brushing
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Cream the egg yolk, lemon zest, vanilla pulp, and about 1½ tablespoons of granulated sugar.
  • Beat the egg whites with the rest of the granulated sugar to stiff peaks.
  • Using the whisk, carefully fold the potato flour into the egg whites.
  • Carefully mix the egg whites into the egg yolks with a spatula.
  • Butter a metal sheet or appropriate casserole dish and dust with some sugar.
  • With a dough scraper, place ¾ of the batter on the sheet in an oval shape like a boat.
  • Make a 3in (8 cm) slit in the surface.
  • Put the rest of the batter in a piping bag fitted with a star-shaped nozzle and decorate the upper and lower edges with rosettes.
  • Bake for 10–12 minutes.
  • Dust with confectioner’s sugar before serving.

Notes & Wine Advice

Garnish Recommendation:

burgundy cherries
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Course; Pancake's / Crepes
Cuisine; Austria / European