If you like pancakes, but always slip into food coma after, this soufflé pancake is the right one for you! It is super light and fluffy but doesn’t compromise on the breakfast favorite. In fact, it is super interesting – I have never seen anything like it, unless you have been to Berkeley’s Bette’s Oceanview Diner! My sister has been talking about this place since she first went and have been trying to perfect the recipe for it. Because she did, I am sharing it with you! You can swap the bananas out for another type of fruit or just eat it plain with lots of maple syrup or raw honey. Such a treat!
3 eggs, separated
1/2 cup milk
2 1/2 tbsp butter, melted
1/4 cup all-purpose flour
1/2 tsp sugar
1/4 tsp salt
1. In a large bowl, mix the egg yolks, milk, melted butter, flour. Set aside.
2. Using an electric mixer, beat the egg whites until firm.
3. Mix the egg whites into the egg yolk batter, 1/3 of the egg whites at a time, and mix until thorough. It is okay to have a few little egg white bumps.
4. Coat the cast iron skillet with some butter. Heat pan on med-high.
5. Turn on the broiler in the oven on LOW heat. Make sure to move one of the racks closest to the broiler. You will be sticking the pan on that rack, right under the broiler.
6. Pour the batter in the pan. Let cook/heat for 5 minutes until the bottom of the pancake has slightly browned and can be picked up. You can check this using a spatula. Place the fruit on the batter at this time.
7. After about 5 min on the stove, transfer the cast iron skillet into the oven. Keep the oven door slightly ajar so the heat is evenly distributed. Let the top of the pancake brown slightly, about 4 min. Just stand and watch it turn slightly brown.
8. Serve with maple syrup or honey!