Roasted Red Pepper Souffle Pancakes

Yield: 12-15

Preparation Time: 50 minutes


    • 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
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.

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