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Soufflé Pancake

The ingredients for this soufflé pancake keep this family-favorite dish light, fluffy, and slightly sweet. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and fresh fruit.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 873.3 kcal

Equipment

  • 1 12-inch Oven-Proof Skillet
  • 1 Large Mixing Bowl For egg whites
  • 1 Medium Mixing Bowl For egg yolks and batter
  • 1 Electric Mixer or Wire Whisk Essential for stiff egg white peaks
  • 1 Rubber Spatula For gentle folding

Ingredients
  

Main

  • 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 soufflé 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.

Notes

The key to a successful soufflé pancake is the proper aeration and gentle handling of the egg whites. Ensure your bowls and whisk are meticulously clean and grease-free to achieve stiff peaks. The lemon juice aids in stabilizing the egg whites and adds a subtle brightness. When folding the batter into the whites, do so in stages and with a light hand to preserve volume; overmixing will deflate the pancake. Monitor the skillet carefully when melting butter and during the initial stovetop cook to prevent burning. For the broiling step, keep a close eye on it as ovens vary, and browning can quickly turn to charring. Serve immediately as soufflé pancakes lose height rapidly. A touch of orange zest could also enhance the flavor.