Roasted Red Pepper Souffle Pancakes
|||1 tbsp. butter|
|||1/2 cup chopped onion|
|||8 oz. The Perfect Purée Roasted Red Pepper, thawed|
|||8 egg yolks|
|||1/3 cup all-purpose flour|
|||3 tbsp. coarsely chopped pitted Greek olives|
|||1 tsp. baking powder|
|||1/2 tsp. baking soda|
|||Salt to taste|
|||8 egg whites at room temperature|
|||3/4 tsp. cream of tartar|
| Method: |
|1.||In a skillet melt butter; sauté onion over medium-high heat about 5 minutes or until browned, stirring frequently. Remove from heat. In a large bowl stir together the Roasted Red Pepper puree, egg yolks, flour, olives, baking powder, baking soda, and salt to taste. Stir just until ingredients are blended.
|2.||Stir onin mixture into flour mixture just until blended. On high speed of electric mixer, beat egg whites with cream of tarter to stiff peaks. With a rubber spatula or wire whisk fold egg whites into flour mixture until no streaks of white remain. Do not stir.
|3.||Oil an electric griddle or large frying pan; heat to 400 ° F. For each pancake, ladel 2-3 tbsp. of batter onto hot griddle, allowing 1" between pancakes. With the back of a spoon quickly spread pancakes to 1/4" thickness. Cook pancakes, turning once, until golden on each side, about 5 minutes. Serve hot.
| Serving Suggestion: |
|Serve these unique pancakes topped with such condiments as sour cream, thinly sliced red onion, crumbled goat cheese, plain yogurt, creme fraiche, or caviar.