Souffle Pancakes Arnold Bennett Recipes

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SKILLET SOUFFLé PANCAKE



Skillet Soufflé Pancake image

Soufflé, simplified into pancake form. Unlike some soufflé pancakes, this less-fussy version doesn't require flipping and simply bakes in the oven.

Provided by Genevieve Yam

Time 50m

Yield Makes one 8" pancake

Number Of Ingredients 11

Unsalted butter (for pan)
3 Tbsp. plus ¼ cup (88 g) granulated sugar
4 large egg whites
¼ cup (31 g) all-purpose flour
½ tsp. baking powder
¼ tsp. kosher salt
2 large egg yolks
½ cup whole milk
1 tsp. finely grated lemon zest
½ tsp. vanilla extract
Powdered sugar and fresh fruit (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 325°F. Butter an 8" nonstick skillet, then sprinkle with 3 Tbsp. (38 g) granulated sugar. Pour out any excess sugar that doesn't stick to pan.
  • Combine 4 large egg whites and remaining ¼ cup (50 g) granulated sugar in a medium heatproof bowl and set over a medium saucepan filled with 1" of barely simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and an instant-read thermometer registers 140°F, about 5 minutes.
  • Immediately remove bowl from saucepan and transfer egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until meringue is glossy and stiff peaks form, about 4 minutes.
  • Meanwhile, whisk ¼ cup (31 g) all-purpose flour, ½ tsp. baking powder, and ¼ tsp. kosher salt in a small bowl to combine. Whisk 2 large egg yolks, ½ cup whole milk, 1 tsp. finely grated lemon zest, and ½ tsp. vanilla extract in a large bowl. Sift in dry ingredients and whisk until batter is smooth.
  • Using a rubber spatula, gently fold one quarter of meringue into batter to lighten. Fold in remaining meringue in 2 batches, taking care not to deflate batter. Gently transfer batter to prepared pan, and carefully smooth top with a small offset spatula.
  • Bake pancake until doubled in volume and it springs back slightly when lightly pressed, 23-25 minutes (do not open the oven door during the first 20 minutes or the pancake may deflate).
  • Remove pancake from oven and dust with powdered sugar. Serve immediately with fresh fruit.

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