Description
Light, fluffy, slightly sweet, with a hint of salt, this souffle pancake has become a family favorite. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and/or fresh fruit.
Ingredients
- 6 tablespoons salted butter
- 7 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups milk
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 5 fresh strawberries, sliced, or to taste
- 1 tablespoon confectioners’ sugar, or to taste
Instructions
- Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
- Melt butter in a 12-inch oven-proof skillet over low heat
- 3 to 5 minutes. Remove from heat.
- Separate eggs
- placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour
- milk
- sugar
- lemon juice
- salt
- baking soda
- and vanilla to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
- Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
- Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set
- 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
- Transfer the skillet to the oven. Bake souffle until top is light brown and center is set and doesn’t jiggle when shaken
- about 25 minutes. Broil until top is dark brown in color
- about 2 minutes.
- Slide pancake onto a plate and sprinkle confectioners’ sugar on top.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6