Search It's All Delicious
Can't display this module in this section.Can't display this module in this section.
Past Posts and Recipes
Can't display this module in this section.Can't display this module in this section.
Right here you can...
Subscribe to It's All Delicious here...


Entries in light (1)


Lemon Soufflé Pancakes with Crème Anglaise and Summer Berries  


These pancakes are seriously one of the best things I have ever made. They are light and fluffy. They have a wonderful taste of lemon that fits perfectly with the berries and vanilla crème anglaise. Sure you could make them for breakfast and I did. But for dessert they’re fabulous.

After I made these my head was filled with ideas like; making orange soufflé pancakes or vanilla ones, using a large round cut out and make a more formal looking stack with fruit or just cream. Or make a lemon flavored whipped cream. See what I’m talking about? The ideas are endless. You could use these pancakes as the basis for a trifle...they are just that good! One other thing? I will never make pancakes the old fashioned way again. Like I said, light, fluffy tasty oh did I mention easy? Very!

Makes 8-10 pancakes


3 eggs, separated

1 cup ricotta cheese

Freshly grated peel from 2 lemons

Juice of 2 lemons, about 6 tablespoons

2 tablespoons vegetable oil

2 teaspoons baking powder

1/2 cup flour

Pinch of salt

Combine the egg yolks, ricotta, sugar, vegetable oil, lemon peel and juice in a food processor or blender. Process for 20 seconds. Add baking powder, flour, and salt. Process 10 seconds until smooth. Scrape down the sides if necessary. Pour batter into a large bowl, set aside. In another large bowl, beat eggs whites until they hold stiff peaks. Fold egg whites gently into batter. Cook on hot griddle for 2 minutes per side, until pancakes are golden.


Crème Anglaise

1-cup whole milk

1 cup whipping cream

1 vanilla bean, split

3 egg yolks

1/3-cup sugar

Heat milk, cream and vanilla bean in a medium saucepan over low heat until boiling. Set a side. Beat yolks and sugar together in a large bowl. Pour milk mixture over yolks beating vigorously (you don’t want the eggs to cook when the hot milk hits them). Pour mixture back into saucepan and continue cooking over low heat stirring constantly with a wooden spoon until it thickens. The sauce is done when it coats the back of the spoon and will continue to thicken while it cools. Strain sauce through a sieve, remove vanilla bean, cover with cling film and refrigerate until ready to use.