Cheese Souffle Pancakes Recipe
Ingredients
| Readymade thin pancakes - 12 | ||
| Butter | 2 Ounce | |
| Plain flour | 2 Ounce | |
| Milk | 4 Tablespoon | |
| Cheddar Cheese | 2 Ounce | |
| Mustard powder | 1/2 Teaspoon | |
| Cayenne pepper | 2 Pinch | |
| Large eggs - 3 , separated | ||
| Parmesan cheese | 1 1/2 Tablespoon, grated | |
| Extra butter | ||
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1 Preheat the oven.
2 Lightly butter a baking dish.
MAKING
3 In a saucepan, melt the butter.
4 Add in the flour and blend to a smooth paste.
5 Stir in, a little at a time, the flavoured and strained milk.
6 Cook over very gentle heat for 5 minutes.
7 Add in the grated Cheddar cheese, the mustard powder, cayenne pepper and salt and freshly-milled pepper to taste.
8 Transfer the mixture into a bowl.
9 In another bowl, beat the egg yolks.
10 Gradually combine them with the mixture.
11 In another bowl whisk the egg whites until soft peaks form.
12 Stir 1 tablespoonful into the cheese sauce and gently fold in the rest, using a metal spoon.
13 Onto one half of each pancake, spoon a generous portion of the mixture.
14 Fold the other half over like a Cornish pasty.
15 In the prepared dish, arrange them side by side.
16 Sprinkle with Parmesan cheese and put a few dabs of butter on top.
17 Bake in the centre of the oven for approximately 10-15 minutes.
SERVING
18 Serve hot.
1 Preheat the oven.
2 Lightly butter a baking dish.
MAKING
3 In a saucepan, melt the butter.
4 Add in the flour and blend to a smooth paste.
5 Stir in, a little at a time, the flavoured and strained milk.
6 Cook over very gentle heat for 5 minutes.
7 Add in the grated Cheddar cheese, the mustard powder, cayenne pepper and salt and freshly-milled pepper to taste.
8 Transfer the mixture into a bowl.
9 In another bowl, beat the egg yolks.
10 Gradually combine them with the mixture.
11 In another bowl whisk the egg whites until soft peaks form.
12 Stir 1 tablespoonful into the cheese sauce and gently fold in the rest, using a metal spoon.
13 Onto one half of each pancake, spoon a generous portion of the mixture.
14 Fold the other half over like a Cornish pasty.
15 In the prepared dish, arrange them side by side.
16 Sprinkle with Parmesan cheese and put a few dabs of butter on top.
17 Bake in the centre of the oven for approximately 10-15 minutes.
SERVING
18 Serve hot.
Chef
