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Basic and apple pancake souffle from the HideAway Country Inn

Barbara Howard's photo
Cleveland Cooking Examiner
 

Basic Pancake Souffle
 
3 eggs
1/2 cup flour
1/2 cup milk
 

  • Whip together until smooth.
  • Pre heat  oven to 375 degrees
  • Spray muffin tin or soufflé cups, add batter.
  • Bake for 20 minutes until puffed high above the pan.
  • While pancakes are baking: for buckeye pancake soufflé add 1 teaspoon ground chocolate.
  • Remove from oven top with Peanut butter ice cream and chocolate sauce.

 Apple Pancake Souffle

  • Peel 1 fresh apple and slice into sauté pan.
  • Add just enough butter so the apple does not stick.
  • Top with cinnamon  and a splash of brandy. cook off all alcohol. Be care of the flame.
  • Pull out Pancake soufflé,  Plate up top with a small scoop of vanilla ice cream and hot apples. Serve.  Makes 2 servings.  To add for more guests, just multiply accordingly.

from Debbie Miller, innkeeper at HideAway Country Inn, Bucyrus, OH

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, Cleveland Cooking Examiner

Barbara Howard is a former corporate road warrior and IT consultant in Washington, D.C. where she became addicted to great food, strong coffee and too much information. One fateful day, she hired a personal chef instructor and embraced her inner foodie. She channels all of these passions into...

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