Strawberry pancake souffle

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I was watching food network again.  It is not good to watch any cooking shows when you are hungry.  I am one of those that can eat breakfast food anytime of the day.  I just find pancakes, waffles, and biscuits with gravy so comforting.  I just like my food dipped in syrup or gravy.  So, I saw a diner that made this pancake”souffle”.  Yeah, it sounds kinda cool and unique.  But, when it has berries too?  I was hooked.  I literally made an excuse to go to the grocery to pick up some strawberries.  This dish is has ripe strawberries, sliced bananas and lightly dusted with powdered sugar.  Is that beautiful food poetry or what?   Anyhow, the pancake took a little more time since the extra step of cooking from stove top and finishing it off in the oven.  These extra steps will result in a fluffy texture of a souffle.  This pancake taste more eggish than I would have preferred..but that typical of any souffle.  To make this more decadent, I would drizzle chocolate syrup and add a dollop of whipped that is the red cherry on top of any good pancake!

Souffle Pancake (adapted from the culinary life)

Summary: Soufflé pancakes are light and airy while remaining incredibly decadent. Feel free to smother yours in powdered sugar, chocolate syrup, or your favorite fruit. A pan that can go from stovetop to oven is essential to making this dish correctly – 10-inch cast iron skillets are your best, and cheapest, bet.

Yield: 1 10-inch pancake


  • 2 eggs yolks
  • 1/2 cup half & half
  • 1/3 cup flour
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 3 egg whites
  • Chopped fresh fruit
  • Powdered sugar for garnish (optional)

Recipe method:

1. Preheat the broiler in your oven. Alternately, preheat your oven to 400F.

2. Beat the egg yolks and half & half in a large bowl until well mixed. Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside.

3. In a separate bowl, beat the egg whites with an electric beater until they form soft peaks. Gently fold the whites into the batter, folding just until the whites disappear. You don’t want to flatten your egg whites, lest you compromise the fluffiness of your lovely soufflé.

4. Lightly grease a 10-inch nonstick ovenproof pan and set it over medium-high heat for one minute. Pour the batter into the hot pan and reduce heat to medium. Cook the pancake for 5 minutes, until the batter begins to firm up a bit. Drop chunks of chopped fruit onto the surface of the pancake.

5. Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven. Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft. Watch carefully to make sure the top doesn’t burn! These things tend to head south pretty quickly, so don’t walk away from your oven while the soufflé pancake is baking.

6. Slide the pancake onto a plate using a spatula. Dust with powdered sugar and more fruit, if you like. Eat immediately.

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