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Strawberry Souffle Pancake

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The perfect brunch – a fluffy souffle pancake topped with airy powdered sugar and fresh, sweet strawberries. Don’t be afraid to share your attempt with us on social – we love to see your take on these delicious recipes! Enjoy!
Strawberry Souffle Pancake

Strawberry Souffle Pancake

Servings 24 servings
Calories 917kcal

Ingredients

Batter

  • quarts half-and-half divided
  • 36 large egg yolks
  • 12 oz butter melted
  • 1 cup Grand Marnier
  • 2 Tbsp granulated sugar
  • 2 Tbsp ground cinnamon
  • 1 Tbsp salt
  • 1 lb 14 oz all-purpose flour

To serve

  • 7 lbs 8 oz stemmed and sliced California strawberries
  • 11 oz granulated sugar
  • 3 quarts egg whites
  • cups clarified butter
  • Powdered sugar as needed
  • Maple syrup as desired

Notes

Recipe created by Bette Kroening, Bette’s Diner (Berkeley, CA)

Instructions

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.
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