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Soufflé Pancake
Soufflé Pancake
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Fluffy strawberry soufflé pancake - a show-stopper brunch favorite!
Ingredients:
  • 6 tablespoons salted butter
  • 7 large eggs
  • 1.5 cups all-purpose flour
  • 1.5 cups milk
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda
  • 0.5 teaspoon vanilla extract
  • 5 fresh strawberries, sliced, or to taste
  • 1 tablespoon confectioners' sugar, or to taste
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), positioning the rack in the center.
  • Gently melt butter in a large oven-proof skillet over low heat for 3 to 5 minutes, then remove from heat.
  • Begin by divinely separating the eggs, placing the pure whites in a spacious bowl and the golden yolks in a smaller one. Combine flour, milk, sugar, lemon juice, salt, baking soda, and vanilla with the yolks. Gently fold in 3 tablespoons of melted butter, creating a batter with a charming lumpiness. Allow the batter to rest while whipping the egg whites to perfection.
  • Whip egg whites until they form stiff peaks with a wire whisk or electric mixer. Carefully fold batter into the whipped egg whites.
  • Reheat the skillet over medium-high heat. Pour in the batter right before the butter begins to brown. Cook until slightly firm, about 2 to 3 minutes, then add sliced strawberries until they are mostly covered.
  • Place the skillet in the oven and bake the soufflé until the top is golden brown and the center is firm when gently shaken, approximately 25 minutes. Then, broil for an additional 2 minutes until the top is a deep golden brown.
  • Transfer pancake to a plate and generously dust with confectioners' sugar.

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