Tuesday, March 4, 2014

Recipe by Chef Cory

Lemon Soufflé Pancakes


This recipe is great for the spring time and makes for a perfect breakfast!

~Chef Cory


Preparation Time:       15 min.

Portion Size     4 cakes

Measure all ingredients
Sift together dry ingredients.
Combine yolks, buttermilk, lemon juice, lemon zest, and vanilla.
Mix wet into the dry just to wetten.
Whip whites to stiff peaks and fold into the batter, gently.

Equipment Needed:
Measuring cups and spoons
Mixing bowl and spoon
Rubber Spatula
Kitchenaid Mixer with balloon whip
Metal Spatula
Flat Skillet

Holding Guidelines:
Storage: Must be served immediately. Can be held at temperature for up to 15 minutes before service.
Service: serve on plate with whipped butter and lemon curd.

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