Chef Jenn’s Lemon Soufflé Pancakes

January 23, 2017 in After Hours, Inside Look - No Comments

A new event is coming to the 2017 Chef Summit! In honor of National Blueberry Pancake Day on January 28, Sunday River and O’Maine Studios present the Wild Blueberry Pancake Cookoff. Held in the Foggy Goggle from 8-10AM, chefs from around the country will put their pancakes to the test for a panel of celebrity judges and you! Tickets are $15 per person.

Sunday River’s very own Chef Jennifer Watchorn, executive chef for both the Grand Summit and Jordan Hotels, has big plans to wow the judges with her Lemon Soufflé Pancakes, served with maple bacon and blueberry mascarpone butter. Want to try Chef’s masterpiece? Join us at the pancake cookoff, or try them yourself at home.


Want to add Maine maple bacon to this deliciousness? Lay 10 strips of Maine Family Farms bacon on a sheet pan, pour roughly 8 ounces of Sunday River maple syrup on top, and then coat generously with cinnamon. Bake in the oven for 15 minutes at 350 degrees, chop it up, and garnish your pancakes with it.

Or better yet, leave it to the professionals at this year’s Chef Summit, like Chef Jenn, Emily Taylor of Birch Benders Micro-Pancakery in Boulder, Colorado, Chef Dan Dumont, CMC, of the Migis Hotel Group in Maine, Wendy Benney  of Sodexo, the Prostart High School team, and more.

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