Berry pancake
- 3 tablespoons unsalted butter 1 cup berries
- 4 large eggs, separated into whites and yolks
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions:
This giant pancake has a texture between a soufflé and a pancake, which is like combining the best of two worlds.
- Preheat oven to 400°F.
- Heat butter in a 10-inch oven-proof skillet over medium heat. Add the berries and simmer for 3-5 minutes so the liquid thickens.
- While the berries simmer, use an electric mixer to beat the egg whites until stiff peaks form.
- In a separate bowl, whisk the egg yolks for 1-2 minutes by hand with the vanilla and cinnamon. Gently fold the yolks into the egg whites.
- With the heat under the fruit still at medium, spread the egg batter evenly on top of the fruit. Cook 2 minutes without touching, then transfer the pan to the oven. Bake for 10-12 minutes until the batter is puffed up slightly and lightly browned.
- Remove the pan from the oven. Place a plate over the pan and flip the pan to invert the soufflé so the fruit is faced up. Eat warm or at room temperature.