Orange Flower Flavored Pancake Souffle


My child Theo came home with a friend last night. So this meant that this morning instead of letting him search for his own breakfast I had to fix something. The problem was that I had to be somewhere around the times those boys were going to get up. I wanted to fix them pancakes or waffles but those need to be prepared on the spot as they are best eaten warm. I did not want to just get them bagels… too boring… So what else was I to do?

I had seen a recipe of a pancake souffle muffin in a Fine Cooking magazine and I thought this was a great idea for today. So I followed the recipe…. Isn’t it so funny that when you are following a recipe, it never ever turn out like it does in the magazine, or taste like what you expected it. Their recipe was a bit boring and flavorless… The boys ate those anyway… but not satisfied with theirs, I had to twik that recipe to make it taste right. And here it is…

Ingredients for 18 muffins:

  • 3/4 cup of all-purpose flour,
  • 3/4 cup of cake flour,
  • 1/2 tsp of baking soda,
  • 1/2 tsp of baking powder,
  • 1/2 tsp of kosher salt,
  • 3 eggs separated,
  • 3 tbsp of melted butter,
  • 1/2 cup of sugar,
  • 2 tbsp of vanilla extract,
  • 2 tbsp of orange flower extract,
  • 2 cups of buttermilk.

Ingredients for the fruit salad:

  • 1 cup of fresh strawberries diced,
  • 1 cup of raspberries,
  • 1/3 cup of sugar.

Materials: Demarle bowls, spatulas, whip, big muffin tray, deep heart tray.

  1. Turn your oven to 375. In the bowl of your electronic mixer, place the egg whites and beat them until they start making peaks. Set aside.
  2. In another bowl, place your egg yolks with the sugar and beat until they become thicker and a light color of yellow.
  3. Add the melted butter, the vanilla, the orange flower extract and mix well.
  4. In another bowl, mix the flours, the baking soda and the baking powder together.
  5. And slowly add the flour blend mixture to the egg mixture only 1/2 cup at a time. Mix well.
  6. Add 1/4 cup of buttermilk and beat well. Continue this process until all the flour and all the buttermilk has been added.
  7. Then start adding the egg whites carefully into the batter, but be careful not to “deflate” them. It is okay if you still see a little bit of the egg white in the batter.
  8. Fill up each muffin tray to 3/4.
  9. And bake for 12-15 minutes. They should be a light golden color.

To serve, place on your guest plate one muffin souffle or more, and spoon the fruit mixture over it. You may also add some whipped cream or vanilla creme fraiche.

Recipe of Vanilla Creme Fraiche: Creme Fraiche is actually French. It is very difficult to find it here in the USA, but if you do, it is very expensive. So If you really want creme fraiche, why not make it yourself. It is so easy… Mix 2 tbsp of buttermilk in 2 cups of heavy cream and let it stand at room temperature for 6 to 8 hours until the cream is becoming thicker. When it has gotten thick enough, cover it and place it in the refrigerator. It will stay good for 7 to 10 days.

In order to make Vanilla Creme fraiche, stir 4 tbsp of sugar and 2 tbsp of vanilla extract in the creme fraiche, et Voila.

To eat the Pancake souffle, spoon the fruits over the souffle and add a bit creme fraiche.

Bon Appetit and Happy Cooking!!!