Strawberry Souffle Pancake

Serves 24

Strawberry Souffle Pancake

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Ingredients

Batter:
• Half-and-half cream, 2½ quarts (divided)
• Large egg yolks, 36
• Butter, 12 ounces (melted)
• Grand Marnier, 1 cup
• Granulated sugar, 2 tablespoons
• Ground cinnamon, 2 tablespoons
• Salt, 1 tablespoon
• All-purpose flour, 1 pound, 14 ounces
To serve:
• Stemmed and sliced California strawberries, 7 pounds, 8 ounces
• Granulated sugar, 11 ounces
• Egg whites, 3 quarts
• Clarified butter, 1½ cups
• Powdered sugar, as needed
• Maple syrup, as desired

Instructions

1. Heat oven to 400°F.
To make batter:
2. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon and salt until blended.
3. Gradually add flour, mixing just until combined (batter will be lumpy).
4. Stir in remaining 1½ quarts half-and-half. Cover and refrigerate, if made ahead. (Yield: about 18 cups)
For each serving, to order:
5. In a bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside.
6. In a separate bowl, beat ½ cup egg whites to soft peaks; set aside.
7. In a third bowl, combine ¾ cup batter and ½ of the sugared strawberries (with juices); gently fold in beaten egg whites.
8. In a small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot. Add strawberry batter; cook 3 to 4 minutes or until edges are set.
9. Transfer skillet to oven; bake 10 to 12 minutes or until pancake is lightly browned and center is set.
10. Plate, top side up, and garnish with remaining ½ of the sugared strawberries. Dust with powdered sugar; serve with maple syrup, as desired.
Notes
Recipe created by Bette Kroening, Bette’s Diner (Berkeley, CA)