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Strawberry Soufflé Pancake

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Description Edit

Yield: about 18 cups of batter

Ingredients Edit

Batter Edit

Strawberries Edit

Directions Edit

Batter Edit

  1. Heat oven to 400°F.
  2. 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.
  3. Gradually add flour, mixing just until combined (batter will be lumpy)
  4. Stir in remaining 1½ quarts half-and-half.
  5. Cover and refrigerate, if made ahead.

Strawberries Edit

  1. For each serving, to order: in bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside.
  2. In separate bowl, beat ½ cup egg whites to soft peaks; set aside.
  3. In third bowl, combine ¾ cup batter and ½ of the sugared strawberries (with juices); gently fold in beaten egg whites.
  4. In small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot.
  5. Add strawberry batter; cook 3 to 4 minutes or until edges are set.
  6. Transfer skillet to oven; bake 10 o 12 minutes or until pancake is lightly browned and center is set.
  7. Plate, top side up, and garnish with remaining ½ of the sugared strawberries.
  8. Dust with powdered sugar; serve with maple syrup as desired.
  9. Shortcut - mix chopped fresh California strawberries into your buttermilk pancake mix and top with stemmed, sliced California strawberries.

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