Strawberry Souffle Pancake

Heat oven to 400°F.

To make batter

• 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)

For each serving, to order

• 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-in.) 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.