Grandpa Joe's
Strawberry Souffle Pancakes

Inspired by a TV visit to Bette's Oceanview Diner in Berkley, California.

About this recipe

Ingredients - per pancake

  • 2 jumbo eggs, separated
  • ½ cup half and half
  • ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • strawberries, sliced
  • blackberries

Directions

  1. Preheat the broiler with the top rack adjusted to about 5 inches from the broiler element.   If a second oven is available, preheat it to 450° F.
  2. Whisk the egg yolks together with the half-and-half.
  3. Add the flour, stirring just enough to combine.
  4. Whisk in the sugar, salt, and melted butter.
  5. Beat the separated egg whites until they form soft peaks, and then fold them into the batter.
  6. Heat a lightly greased 8-inch nonstick ovenproof skillet over medium heat until the oil bubbles.
  7. Pour the batter into the pan (see Notes).  Cook until the bottom of the pancake is browned and bubbles appear around the edges, about 5 to 8 minutes.  Then, arrange the strawberries on top of the batter.
  8. Place the pan on the top broiler rack and cook until the top of the pancake is brown and the center is set but still soft.
  9. Transfer the pan to the preheated 450° F oven and bake an additional 4 to 5 minutes to fallow the center to firm up.
  10. Slide the pancake onto a warmed serving place, and dust with powdered sugar.  Serve with more sliced strawberries.

Notes

  • When making multiple portions, use about 1 cup of batter for each pancake.
  • Almost any fresh or frozen berry can be used as a substitute for, or in addition to, the strawberries.  Blackberries and blueberries create particularly colorful presentations.
Posted: February 2016.