Strawberry Soufflé Pancake

Description

Yield: about 18 cups of batter

Ingredients

Batter

• 2½ qts. half-and-half
• 36 large egg yolks
• 12 oz butter, melted
• 1 cup Grand Marnier
• 2 tbsp granulated sugar
• 2 tbsp ground cinnamon
• 1 tbsp salt
• 1 lb 14 oz all-purpose flour

Strawberries

• 7 lb 8 oz California strawberries, stemmed and sliced
• 11 oz granulated sugar
• 3 qt egg whites
• 1½ cups clarified butter
• as needed - powdered sugar
• as needed - maple syrup

Procedures

Batter

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

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.