{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Lemon Souffle Pancakes

Pancake Batter:
225ml( pt.) Milk
90g (3 oz.)Melted Butter
2 Eggs
110g (4 oz) Plain Flour
Pinch of sugar

Filling:
2 lemons
6 Eggs
90g(3oz.). Sugar
30g (1 oz) plain flour
225ml (8 oz.) Milk

Pancakes:
Liquidise all the batter ingredients together.
Let the batter stand for 30 mins. If possible.
Heat a non-stick or well seasoned pan and grease lightly.
Pour a small amount of batter onto the pan, just enough to cover the base.
Brown one side, then turn or toss.
You will need only 6 pancakes for this recipe.

Filling:
Beat the milk with the sugar and the flour.
Grate the zest from the lemons and squeeze them.
Separate the eggs and beat the yolks until light.
In a small pot bring the milk, sugar and flour to the boil and then whisk it on to the beaten yolks. Transfer this back into the pot and bring to the boil on a gentle heat. Simmer for two mts then add the lemon juice and zest.Simmer for another minute to blend.
Beat the whites together until stiff. Fold these gently into the egg yolk mixture. Lay the 6 pancakes out flat on buttered baking trays. Heat the oven to 220C,425 F, Gas 7. Spoon the souffle mixture on to each pancake and fold over in half. Slip into the oven and cook at this temperature for 3 or 4 mts only until the soufles rise. Eat immediately.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef