Souffle Pancake Recipe Gordon Ramsay: If you’re looking for a decadent brunch recipe, look no further than this rich and fluffy souffle pancake. This dish is filling but not heavy, indulgent without being too sweet – making it ideal for bridal showers or special brunches with friends.

Souffle Pancake Recipe Gordon Ramsay

Featuring a secret ingredient (that is not so secret if you know me), this recipe can be a challenge for even the most seasoned home cook. It requires finesse and skill to fold the egg whites in, but don’t worry!

Ingredients: 6 large eggs 3 tbsp sugar 2 tbsp flour 2 tbsp butter 6 large egg whites 1/2 cup lightly whipped cream 1/4 cup sliced strawberries 1 tsp vanilla extract 1/2 lemon, juiced  (zest if desired) 1 tsp almond extract 6 tbsp milk Powdered sugar Preparation: Preheat oven to 350 degrees F. You will need to work quickly between steps 5 and 6. First prepare your mise en place.

First you will need to break the eggs into a bowl. Whisk the eggs with a fork or whisk attachment until they are well-combined. A few pieces of egg white should stick to the whisk/fork and be evenly distributed throughout the bowl. Bathe the mixture in cold water and then drain away any excess water.

Liquidize this mixture in a blender or food processor until there are no lumps left in the mixture, approximately 30 seconds. Add sugar, flour and butter and blend again for an additional 30 seconds, stopping as needed to scrape down sides of bowl. Set aside. Line a baking sheet with parchment paper.

Make the egg white batter by whisking your egg whites in a medium bowl until they are light and fluffy, about 3 minutes. Set aside.
Mix strawberries, vanilla, almond extract and lemon juice together in a small bowl with a fork or whisk and set aside.

Prepare 1/2 cup of lightly whipped cream by mixing with a mixer or hand mixer until peaks form but the mixture is still soft enough to spread easily. If you do not have another 1/2 cup of cream on hand do not worry: you can use some of your egg white batter instead but it will change your consistency slightly (the souffle pancake will be runnier).

Using a spatula or bowl scraper, fold the egg mixture into the whipped cream until they are well-combined. You will notice that the mixture will fall easily from your spatula when you hold it horizontally.

Fold in 1/4 of the egg white batter to lighten your batter, approximately 30 seconds. Then add another 1/4 and fold until they are well combined. If you find that your batter is too stiff add a few tablespoons of milk as needed (I added 6 tbsp).

This step can be tricky and is what separates great souffle pancakes from flat ones! Pour 1/2 cup onto the middle of your prepared baking sheet. Using a spatula, spread the mixture evenly into a circle. Now you will fold in your mixture. The tricky part is that you have to do this quickly or your batter will deflate!

Using your spatula, make cuts into the batter and fold the sides in underneath the middle of the pancake.

Scrape off any excess batter into the bowl with the rest of the batter and discard. Repeat steps 6-9 twice more so you have three circles on your baking sheet (or as many as it takes to fit)!

Now, using some oven mitts, place your baking sheet in the oven on a lower rack. It’s important to place them on a lower rack to avoid spills. Sprinkle lightly with powdered sugar.
Bake for approximately 15 minutes using a cookie sheet, or until the top is nicely golden and you can easily press it with your finger.

Remove from the oven and serve immediately with some lemon zest over top, or in a glass jar for life of the party!

Recipe 2

If you’re in need of a new pancake recipe, we have just the thing for you. This has to be one of our favorite breakfast items at the moment and it’s very easy to make. It’s quick, simple as can be, and tastes phenomenal!

It’s called a souffle pancake because when they come out of the oven they puff up like balloons!

Souffle Pancake Recipe 2 Gordon Ramsay

We want you to become obsessed with this new recipe too. It’s called, “Souffle Pancake Recipe” by Gordon Ramsay (and it’s all his). He developed the recipe years ago while working on a book. He wanted to create something that was light and fluffy yet hearty and full of flavor.

The result is bound to be impressive, delicious, and a big hit. So what are you waiting for? Let’s go make some pancakes!

Ingredients: (makes about 8 4″ pancakes)
3/4 cup whole milk 3 cups all-purpose flour 1 teaspoon baking powder 1/2 cup sugar 1 pinch salt 1 egg yolk (or whole egg) 2 tablespoon butter, melted and cooled Directions: Preheat oven to 400 degrees F. In large mixing bowl whisk together milk and flour; set aside. In small bowl blend together sugar, salt, and baking powder; beat in egg yolk until smooth; slowly add in liquid mixture mixing until smooth. Add butter to batter and stir until well combined.
4. Line baking sheet with foil; place parchment paper on top. Lightly brush the parchment paper with oil or cooking spray; pour batter onto baking sheet 1/4 cup at a time leaving room between pancakes, since they will spread a bit while baking.
3. Bake until lightly browned and cooked through, about 10 minutes or so (watch closely). Remove from oven and serve immediately with jam, syrup, or other toppings of choice. Enjoy!

Another great recipe from Gordon Ramsay (he seems to have many great recipes). You can find this recipe on allrecipes .com Here’s the link:  http://allrecipes.com/recipe/gordon-ramsays-light-souffle-pancakes/detail.aspx

Gordon Ramsay’s Kitchen Tips:

1. First make your mise en place – clean up your kitchen and prepare what you need for the recipe at home before you get started in the kitchen. This is especially important when working with egg whites and whipped cream. For example, if I am making fluffy egg whites I clear my counters before starting my hands on the eggs in order to prevent getting any unwanted ingredients on them later on.

Gordon Ramsay's Kitchen Tips
2. Work quickly in the kitchen. You can make souffle pancakes in about ten minutes from start to finish and it is very important to keep them as light and fluffy as possible. The longer they sit, the heavier they become and the less fluffy they will be, so take your time, but do not let them sit too long or you risk a flat pancake.
3. When folding in egg whites to whipped cream do not add all of the whipped cream at once! Instead fold in 1/4 of it at a time or even better, about 2-3 tablespoons of it at a time until you reach a consistency that you feel is right for your pancakes.
4. Since the egg whites will fall from a spatula if you hold it horizontally it is very important to make sure your oven is preheated and that you use an electric or gas oven (a gas oven should be in the lower part of the range and electric should be set on medium heat). Once you place your souffle pancakes in the oven they need to stay warm for about 15 minutes in order to rise properly. If your oven loses heat during this time, they will slowly deflate, defeating their purpose!
5. When working with egg whites keep the bowl close to the bowl of cream so that if any of the egg white falls into your cream it can be quickly scooped out before it becomes integrated into your cream.
6. Finally, if you are worried about a recipe not working do not worry. It is very easy to correct or adjust a recipe and if the worst happens then you can just eat pancakes for dinner!
I hope you enjoyed this post! If you did, I would love to read your comments below. If you have any suggestions, questions or feedback about the recipe, please don’t hesitate to leave a comment as well!

Gordon Ramsay Mushroom Soup Recipe

Katherine’s Kitchen Tips:

1. First make your mise en place – clean up your kitchen and prepare what you need for the recipe at home before you get started in the kitchen. This is especially important when working with egg whites and whipped cream.
2. Get everything out and laid out in advance and have all of your tools ready before you get started.
3. When folding in egg whites to whipped cream do not add all of the whipped cream at once! Instead fold in 1/4 of it at a time or even better, about 2-3 tablespoons of it at a time until you reach a consistency that you feel is right for your pancakes.

Katherine's Kitchen Tips


4. Once the eggs have been beaten, they need to heat up soon after or they will become ‘cooked’ and will not hold their structure as well as if they are kept warm while folding in the egg whites.
5. Keep the bowl of cream or whipped cream close to the bowl of egg whites so that if any of the egg white falls into your cream it can be quickly scooped out with a small spoon before it becomes integrated into your cream.
6. When folding egg whites to whipped cream, use a spatula and not a whisk to get all of the air in the eggs out so that the egg white will stay puffy once integrated into the whipped cream.
7. I recommend using room temperature eggs in recipes with high volume as over-cooking eggs make for a rubbery texture if things are not done properly.
8. When melting chocolate in a double boiler, use a small pan to hold the milk or cream that you will be pouring into the chocolate. This will make sure that your chocolate does not lose its temper or get too hot.

Coconut Whipped Cream

1 cup of heavy cream 1/3 to 2/3 cup of powdered sugar 1 tsp vanilla extract 3 Tbsp coconut flakes or shredded coconut 1. Combine everything together except for the coconut and whip until peaks are just forming but are not stiff yet 2. Fold in the coconut last 3. Continue whipping until stiff 4. Transfer to a piping bag and enjoy!

A friend of mine sent this recipe to me. It is for an ice cream cake that you can make as many times as you want. You will need one 13×9 baking dish, 6 Tbsp butter, 1/2 cup of sugar, 2 eggs, 1/4 tsp almond extract and 8 Tbsp flour (all measured in a cup). In a saucepan melt the butter over medium heat. Add the sugar and stir constantly until all the sugar has dissolved. Remove from heat and allow to cool slightly.  Beat in the eggs one at a time and then add the almond extract. Mix in the flour and pour into your baking dish. Put into your refrigerator for approximately four hours or until firm. Once cooled, slice into one inch pieces and freeze until ready to serve.

Coconut Whipped Cream

4 Tbsp butter 1/2 cup sugar 2 eggs 1/4 tsp almond extract 8 Tbsp flour
One of my favorite recipes is this Bourbon Peach Crisp . It is easy to make, uses apples, peaches and berries (aka my favorite things) and requires little effort on my part.  It works great as a dessert but it also works as an appetizer or snack due to its sweet yet salty flavor profile.  When I make it for a dessert, I like to make two batches so that I can have some for later!  The first time I made this recipe, it was shortly after a trip to the farmers market and the only thing available was peaches.  This recipe will work with most stone fruits so feel free to use what is available.  If you feel like something more decadent, try making this with berries and adding a scoop of homemade ice cream!

1 cup oats 1/2 cup flour 1/2 tsp salt 2 tsp cinnamon 1 cup orange juice (freshly squeezed if possible) 2 lbs peaches, peeled and sliced into wedges (about 8 cups) 5 oz. of strawberries, washed and sliced into halves 2 Tbsp butter 1/4 cup sugar 1 tbsp cornstarch mixed with 1 Tbsp water preheat oven to 400 degrees F. In a baking dish mix together oats, flour, salt and cinnamon. Set aside. In a saucepan bring orange juice to a boil and then pour over the oat mixture.

Reserve extra orange juice in case it’s needed to add later. Mix together until fully combined (the liquid was absorbed by the oats). Layer the peaches and strawberries evenly in the bottom of your baking pan and then pour the oat mixture over top until it is covered. Dot with butter and sprinkle with sugar. Mix the cornstarch and water in a small bowl with a fork and then mix it into the peach mixture. Bake for about 45 minutes. Place on a cooling rack and add extra orange juice if needed to make it so that it reaches the right consistency. Enjoy!

List of possible alternative/substitute ingredients

  • confectioners sugar
  • pancake batter
  • powder sugar
  • sauce (shop bought)
  • sauce (canned)
  • Rhubarb compote
  • Fresh berries
  • mushroom pancake
  • Buttermilk pancakes
  • posh pancakes
  • delicate pancakes
  • pancake batter mixture
  • AIR PANCAKES
  • pancake mix
  • fluffy pancakes
  • brown sugar
  • warm sauce
  • cream sauce

Choc chip, peanut butter & banana pancake filling

Squash, goat’s cheese & rosemary pancakes

Souffle Pancake Recipe Gordon Ramsay