By: Chef Ben Davis
Tangerine Souffle Pancakes
6 eggs, separated
2 cups small curd cottage cheese or low-fat ricotta cheese
¼ cup canola or other high-quality vegetable oil
2 tablespoons sugar
½ teaspoon salt
4 teaspoons freshly squeezed tangerine juice (orange juice can be substituted)
1 teaspoon grated or minced fresh tangerine zest
4 teaspoons baking powder
1 cup all-purpose flour
Tangerine Almond Crunch Butter (recipe follows)
1. In a bowl, beat the egg whites until stiff but not dry. Reserve.
2. In a food processor or blender, combine the egg yolks, cottage or ricotta cheese, oil, sugar, salt, tangerine juice and zest, baking powder, and flour and blend until smooth. Fold in the egg whites.
3. Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat to 350o F, then lightly brush with melted butter.
4. Pour the batter, about ¼ cup for each pancake, onto the cooking surface. Cook until the tops are bubbly, then turn and cook until the bottoms are browned. Serve with the tangerine almond crunch butter.
Tangerine Almond Crunch Butter
¾ cup sugar
3 tbsp water
½ cup unskinned, sliced almonds
1 tangerine, zest only
1 lbs. unsalted butter, at room temperature
1. Lightly oil a baking sheet and set it aside. Dissolve the sugar in the water in a heavy saucepan over medium heat, stirring until it melts. Stop stirring and watch the sugar closely. When the sugar is golden brown add the almonds and pour the mixture onto the sheet tray and spread with an oiled spatula. Cool.
2. When the nougatine has cooled completely break it into pieces and place it in the food processor and process it to a coarse powder.
3. In a food processor combine the zest and butter and process to a smooth consistency. Remove to a bowl and fold in the ground Nougatine. Chill in an airtight container until ready to use.
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