Because of their health benefits, flavor and overall appeal, strawberries
add vibrant color to almost any kind of salad. Not only that, they can add depth and
sweetness to enhance more traditional salad dressings.
Strawberry Souffle Pancake
A fluffy, sweet and satisfying breakfast dish that is elegant enough to serve for dinner.
2 1/2 cups half-and-half
9 large egg yolks
3 oz. butter, melted
4 tablespoons Grand Marnier
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoons salt
8 1/2 oz. all-purpose flour
1 1/2 pounds California strawberries, stemmed and sliced
3/4 cup granulated sugar
2 egg whites
1/4 cup clarifed butter
As needed - powdered sugar
As needed - maple syrup
Heat oven to 400 degrees.
For each serving, to order: In bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside. In separate bowl, beat1/2 cup egg whites to soft peaks; set aside. In third bowl, combine 3/4 cup batter and 1/2 of the sugared strawberries (with juices); gently fold in beaten egg whites.
In 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 o 12 minutes or until pancake is lightly browned and center is set. Plate, top side up, and garnish with remaining 1/2 of the sugared strawberries.
Dust with powdered sugar; serve with maple syrup as desired. Shortcut - Mix chopped fresh California strawberries into your buttermilk pancake mix and top with stemmed, sliced California strawberries.
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 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield - about 18 cups
Per Serving: 883 calories; 43 g fat; 418 mg cholesterol; 549 mg sodium; 100 g carbohydrate; 5 g fiber; 25 g protein
Yield 24 Servings