Lemon Pancake Souffle

Serves 6

30 oz cake flour
1 tbs baking soda
1 tbs baking powder
2 tsp salt
12 egg yolks
6 oz butter, melted
1 cup sugar
Juice of 5 lemons
Zest from 5 lemons
55.5 oz buttermilk
12 egg whites
1 1/2 tsp cream of tartar
2 tsp lemon extract

Preheat oven to 400°F. Butter and flour small black iron pans. In a bowl, combine the flour, baking soda, baking powder, and salt.

In a mixing bowl, beat the egg yolks on medium speed until they are thick and ribbons form, about 6 minutes. Slowly add in the melted butter, sugar, vanilla, lemon juice, and lemon zest. Mix on low speed until everything is combined.

Alternating between the dry ingredients and the buttermilk, add them to the egg mixture, ending with the buttermilk. Mix until just combined.

In a mixing bowl, beat the egg whites and cream of tartar on high speed to medium peaks. Gently fold the egg whites into the pancake batter, leaving some streaks.

Ladle 8 ounces of batter into six prepared iron pans and bake for about 10 minutes, or until a knife inserted in the center comes out clean.

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