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soufflé pancakes with blueberry + lemon compote

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Dietary: Gluten free, vegetarian
Description

soufflé pancakes made gluten free!

blueberry + lemon compote
  • 1 pint fresh blueberries
  • 1 lemon zest half of the lemon
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
    • pancakes
  • 4 eggs seperated (make sure the bowl that is holding the yolks is large enough to add the flour and sugar)
  • 120 grams gluten free flour (*this is 1 cup of flour minus one tablespoon, if you do not have a scale)
  • 1 tbsp baking powder
  • pinch salt
  • 3 tbsp half & half
  • 1 tsp vanilla
  • 1 tbsp unsalted butter
Instructions
  1. 1
    for the compotePut a medium saucepan over medium heat. Add half of the pint of rinsed blueberries, maple syrup, lemon zest and vanilla. Cook for 5-7 minutes, or until the berries start to break down, stirring occasionally. Add the remaining blueberries and cook for an additional 5-7 minutes. Remove from heat and allow to cool. The longer it cools, the thicker the consistency will be.
  2. 2
    for the pancakes

    Add the egg whites to the bowl of your stand mixer and beat with your whisk attachment until stiff peaks form. You can also use a hand mixer if you do not have a stand mixer, it will just take a bit longer. 

  3. 3

    Add the sugar, flour, baking powder and salt to the egg yolks and whisk to combine. Once the egg whites are stiff, remove the bowl from the mixer. Add half of the egg whites to the egg yolk mixture and stir gently. Add the remaining egg whites and stir until completely combined, but do not overmix.

  4. 4
    Preheat the oven to 200 degrees and put a cookie sheet inside. You will end up needing to do the pancakes in several batches so this will keep them warm as you work through.
  5. 5
    Add a cast iron skillet to the stove over low heat.
  6. 6
    Once the butter has melted add several scoops of pancake batter to the pan (I did three scoops at a time and used an ice cream scoop).You do not want them to touch so be cognizant when you’re adding the batter of how many to do.
  7. 7
    Add an additional scoop of batter on top of each of the pancakes then add one tablespoon of water to the skillet (add water off to the side, do not drizzle over the pancakes). Cover the skillet tightly for two minutes.
  8. 8
    *I added water to a small bowl with my tablespoon and kept this right by the stove so I could add water quickly.
  9. 9
    Remove the lid and add the final scoop of batter on each pancake, cover for an additional 5 minutes. Flip the pancakes (the bottom should be golden brown by this time).
  10. 10
    Add one additional tbsp of water, cover and cook for 4 minutes. Remove the pancakes from the skillet and add to the oven to keep warm. Repeat steps above until all of the batter is used up.
  11. 11
    Top pancakes with blueberry compote and sprinkle with powdered sugar. Enjoy!
Read it online: https://celiacslayer.com/recipe/souffle-pancakes-with-blueberry-lemon-compote/