Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
Show:
Worst Cooks in America
Soufflé Pancakes with Mascarpone, Prune and Red Wine Syrup, Italian Breakfast Sausage and Sunny-Side Up Eggs
Getting reviews...
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2352
- Total Fat
- 167 g
- Saturated Fat
- 73 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 4 g
- Sugar
- 69 g
- Protein
- 76 g
- Cholesterol
- 1289 mg
- Sodium
- 2077 mg
The viral recipe of soufflé pancakes is fun to master! It uses culinary techniques that are important – like making meringue. This pancake is all about texture: Soft, fluffy and creamy on the inside.
- Level: Intermediate
- Total: 1 hr 35 min
- Active: 1 hr 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2352
- Total Fat
- 167 g
- Saturated Fat
- 73 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 4 g
- Sugar
- 69 g
- Protein
- 76 g
- Cholesterol
- 1289 mg
- Sodium
- 2077 mg
Ingredients
Soufflé Pancakes:
Italian Breakfast Sausage:
Sunny-Side Up Eggs with Chives:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the soufflé pancakes: For the meringue, beat the egg whites in a stand mixer on medium speed for about 3 minutes until aerated, then add the cream of tartar and 6 tablespoons of the granulated sugar. Beat for another 6 to 7 minutes until stiff peaks form.
- Sift the cake flour, baking powder and kosher salt into a large bowl. In a separate large bowl, add the egg yolks, warm water, melted butter and vanilla extract. Add the wet ingredients to the dry and whisk to just combine. Gently fold in half of the meringue and once it’s just incorporated, fold in the rest, making sure not to overmix.
- Heat a nonstick griddle over low heat and spray with nonstick spray. Working in batches, ladle about 3 ounces of batter per pancake onto the griddle. Allow the pancakes to brown on the bottom for 3 minutes, then flip, cover and cook for an additional 5 minutes. Repeat with the remaining batter.
- For the syrup, bring the red wine, prunes, vanilla bean and remaining 1/2 cup granulated sugar to a boil in a small saucepan. Lower the heat to medium and cook until the syrup is thickened and reduced by half, about 10 minutes.
- For the Italian breakfast sausage: Grind the parsley, canola oil, fennel seed, chile flakes, dried sage and garlic in a mortar and pestle until well combined. Add to a large bowl with the ground pork, pecorino and kosher salt. Mix with your hands to combine. Use a 2-ounce scoop to portion the pork and flatten into patties.
- Heat a large cast-iron pan over medium-high heat with the butter. Sear the patties in batches on both sides for about 3 minutes per side or until cooked through.
- For the sunny-side up eggs: Heat an 8-inch nonstick pan over medium-low heat. Melt 2 tablespoons of the butter until just bubbly. Add 2 of the eggs and do not touch. As they start to gently cook, baste the whites with the butter so they cook all the way, leaving the egg yolks intact. It will take about 3 minutes to cook fully. Season with flaky sea salt. Repeat with the remaining eggs and butter, 2 eggs and 2 tablespoons butter at a time. Garnish with the chives and serve with the sausage. Serve the pancakes alongside a dollop of mascarpone and a spoonful of the prune reduction. Garnish with a dusting of confectioners’ sugar.
