Strawberry Soufflé Pancake

Strawberry Soufflé Pancake Recipe from USA | Ingredients: Half-and-Half, Egg Yolks, Strawberries and More

Region / culture: USA | Servings: This recipe makes 4.

Introduction

Strawberry Soufflé Pancake is a delightful and fluffy pancake dish that is perfect for a special breakfast or brunch. This recipe combines the sweetness of strawberries with a light and airy pancake batter, creating a delicious and impressive dish that is sure to impress your guests.

History

The origins of the Strawberry Soufflé Pancake are not entirely clear, but soufflé pancakes have been a popular dish in Japan for many years. These pancakes are known for their tall and fluffy texture, which is achieved by incorporating whipped egg whites into the batter. The addition of strawberries adds a burst of fresh flavor to the dish, making it a perfect treat for spring and summer.

Ingredients

Batter

2.5 qt (2.36 liter) half-and-half
36 large egg yolks
12 oz (340 g) butter, melted
1 cup grand marnier
2 tbsp granulated sugar
2 tbsp ground cinnamon
1 tbsp salt
1 lb (454 g) 14 oz all-purpose flour

Strawberries

7 lb (3.18 kg) 8 oz California strawberries, stemmed and sliced
11 oz (312 g) granulated sugar
3 qt (2.84 liter) egg whites
1.5 cup clarified butter
as needed - powdered sugar
as needed - maple syrup

How to prepare

Batter

Heat the oven to 400°F (204°C).
In a mixer bowl, using the whisk attachment, mix 1 qt (946 ml) of half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon, and salt until blended.
Gradually add flour, mixing just until combined (the batter will be lumpy).
Stir in the remaining 1.5 qt (1.42 liters) of half-and-half.
Cover and refrigerate if made ahead.

Strawberries

For each serving, to order: in a bowl, combine 1 cup of strawberries and 1 tbsp of sugar; set aside.
In a separate bowl, beat 0.5 cup of egg whites to soft peaks; set aside.
In a third bowl, combine 0.75 cup of batter and 0.5 of the sugared strawberries (with juices); gently fold in the beaten egg whites.
In a small (7 inches) heatproof nonstick skillet, heat 1 tbsp of clarified butter over medium heat until hot.
Add the strawberry batter; cook for 3 to 4 minutes or until the edges are set.
Transfer the skillet to the oven; bake for 10 - 12 minutes or until the pancake is lightly browned and the center is set.
Plate, top side up, and garnish with the remaining 0.5 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.

Variations

Try adding a splash of vanilla extract or almond extract to the batter for extra flavor.
Substitute blueberries or raspberries for the strawberries for a different twist on this recipe.
Top the pancakes with a scoop of vanilla ice cream for a truly indulgent treat.

Cooking Tips & Tricks

Be sure to whip the egg whites to soft peaks before folding them into the batter. This will help create a light and airy texture in the pancakes.

- Use a nonstick skillet for cooking the pancakes to ensure they do not stick to the pan.

- Be careful not to overmix the batter, as this can result in tough pancakes. Mix just until the ingredients are combined.

- Serve the pancakes immediately after cooking for the best texture and flavor.

Serving Suggestions

Serve the Strawberry Soufflé Pancake with a dollop of whipped cream or a drizzle of maple syrup for a decadent touch. Fresh mint leaves or a sprinkle of powdered sugar can also be used as garnishes.

Cooking Techniques

The key to making light and fluffy soufflé pancakes is to gently fold the whipped egg whites into the batter. This helps to incorporate air into the batter, resulting in a tall and airy pancake.

Ingredient Substitutions

If you do not have Grand Marnier, you can substitute orange juice or orange zest for a similar flavor. You can also use a different type of fruit, such as peaches or bananas, in place of the strawberries.

Make Ahead Tips

The batter for the pancakes can be made ahead of time and refrigerated until ready to use. Simply give it a quick stir before cooking the pancakes.

Presentation Ideas

Serve the pancakes on a decorative plate with a dusting of powdered sugar and a few fresh strawberries on top for a beautiful presentation. You can also add a sprig of mint or a drizzle of chocolate sauce for an extra touch of elegance.

Pairing Recommendations

Strawberry Soufflé Pancake pairs well with a cup of freshly brewed coffee or a glass of orange juice. For a special occasion, consider serving it with a glass of champagne or a mimosa.

Storage and Reheating Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the pancakes in a toaster oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Strawberry Soufflé Pancake contains approximately 350 calories.

Carbohydrates

Each serving of Strawberry Soufflé Pancake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Strawberry Soufflé Pancake contains approximately 20 grams of fats.

Proteins

Each serving of Strawberry Soufflé Pancake contains approximately 8 grams of proteins.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and antioxidants. These nutrients help support overall health and well-being.

Alergens

This recipe contains eggs, dairy, and wheat. It may not be suitable for those with allergies to these ingredients.

Summary

Strawberry Soufflé Pancake is a delicious and indulgent dish that is relatively high in carbohydrates and fats. However, it also provides a good amount of protein and essential vitamins and minerals from the strawberries.

Summary

Strawberry Soufflé Pancake is a delicious and impressive dish that is perfect for a special breakfast or brunch. With its light and fluffy texture and burst of fresh strawberry flavor, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was rummaging through my grandmother's old recipe box, filled with yellowed index cards and scraps of paper with faded handwriting. As I sifted through the pile, I stumbled upon a delicate piece of parchment paper tucked away in the corner. The words "Strawberry Soufflé Pancake" were written in elegant cursive script at the top, and I knew I had unearthed something truly special.

I held the paper in my hands, feeling the weight of history and tradition that it carried. The recipe was not just a list of ingredients and instructions; it was a piece of my family's culinary heritage, passed down through generations. I could almost imagine my ancestors gathered around a table, savoring each bite of this luscious dessert.

As I read through the recipe, I marveled at its simplicity and elegance. The ingredients were basic pantry staples – flour, sugar, milk, eggs – but when combined in just the right proportions, they transformed into something magical. Fresh strawberries were the star of the show, adding a burst of sweetness and color to the dish.

I knew I had to try making the Strawberry Soufflé Pancake for myself. I gathered the ingredients and set to work in the kitchen, following the instructions carefully. The batter came together smoothly, and as I poured it into the hot skillet, I watched with anticipation as it puffed up and turned a golden brown.

The scent that filled the kitchen was intoxicating – a heady mix of sweet strawberries, warm butter, and caramelized sugar. I couldn't wait to dig in and taste the fruits of my labor.

When I finally sat down to enjoy the Strawberry Soufflé Pancake, I was transported to another world. The pancake was light and airy, with a hint of sweetness that perfectly complemented the juicy strawberries. Each bite melted in my mouth, leaving me craving more.

I shared the Strawberry Soufflé Pancake with my family, and they were equally enchanted by its flavor and texture. It became a staple at our Sunday brunches, a dish that brought us together and reminded us of our shared culinary heritage.

Over the years, I have made the recipe countless times, each batch as delicious as the last. I have experimented with different variations – adding a splash of vanilla extract, a sprinkle of cinnamon, a dollop of whipped cream – but the basic recipe remains unchanged. It is a testament to the enduring power of tradition and the simple joy of good food.

As I sit here now, reflecting on the journey that led me to discover the Strawberry Soufflé Pancake recipe, I am filled with gratitude for the memories it has created and the connections it has forged. It is more than just a dessert – it is a link to the past, a celebration of family, and a reminder of the beauty that can be found in a humble recipe passed down through generations.

And so, I continue to make the Strawberry Soufflé Pancake, savoring each bite and treasuring the moments it brings. It is a reminder that the simplest pleasures in life – a warm pancake, a fresh strawberry, a shared meal with loved ones – can bring the greatest joy. And for that, I am forever grateful.