What better way to start your day than with this Strawberry Souffle Pancake recipe. We promise you wont be disappointed with its light, fluffy texture and the sweet, juicy strawberries. Make this recipe as the perfect addition to any breakfast or brunch.
- 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
- 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
- Heat oven to 400°F.
- 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.
- Gradually add flour, mixing just until combined (batter will be lumpy).
- Stir in remaining 1½ quarts half-and-half. Cover and refrigerate, if made ahead. (Yield: about 18 cups)
- In a bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside.
- In a separate bowl, beat ½ cup egg whites to soft peaks; set aside.
- In a third bowl, combine ¾ cup batter and ½ of the sugared strawberries (with juices); gently fold in beaten egg whites.
- 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.
- Transfer skillet to oven; bake 10 to 12 minutes or until pancake is lightly browned and center is set.
- Plate, top side up, and garnish with remaining ½ of the sugared strawberries. Dust with powdered sugar; serve with maple syrup, as desired.
This recipe was kindly provided by our featured member, California Strawberries.