Name: Souffléed pancake batter
Yield: Yield: Approximately 60 ounces, 12 servings, approximately 5 ounces each
Cuisine: American
Ingredients: lemon; beurre noisette; fresh nectarines; nectarine; pure almond extract; sugar; salt; brown butter; all purpose flour; lemons; baking powder; eggs; milk; sugar; unsalted butter; vanilla extract; oranges; orange zest; tangerines; tangerine zest

Preparation info

Yield: Approximately 60 ounces ,
12
servings, approximately 5 ounces each

Difficulty
Easy

Appears in

The Dessert Architect

By Robert Wemischner

Published 2009

About

Ingredients

Oz	Grams	Each	Name of ingredient	Baker’s percentages

Method

Separate the eggs.
Place the whites in one small bowl and the yolks into a large bowl.
Add the milk and half of the granulated sugar to the yolks and mix until blended, without aerating.
Add the vanilla and the citrus zests and mix to combine.
Sift the flour, baking powder, and salt into a bowl.
Add the liquids gradually to