Souffle Pancake

Saw a similar pancake on Diners, Drive-Ins and Dives yesterday and was interested. After scouting around on the internet, I combined 2 recipes to come up with this. It makes a great dinner or brunch offering. It's a little different from the usual pancake I make but equally as yummy.


3 eggs, separated
1/2 cup butter, melted(reserve 3 tablespoons)
3/4 cups milk
1/2 teaspoon vanilla
3/4 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 cup assorted berries


Preheat the oven to 450 degrees F. Beat the egg yolks, melted butter and milk until they are well blended. Add the vanilla and sugar and beat again. Add the flour all at once, stirring just to combine. The batter will be slightly lumpy. Beat the egg whites and the cream of tartar together until fluffy. Fold into the batter.

Melt the reserved butter in a 12-inch skillet with an ovenproof handle. When the butter is very hot, pour in the batter, sprinkle the berries over the top, transfer the pan to the oven, and bake for 12-15 minutes or until the pancake is golden brown and puffed.


For individual pancakes, divide the recipe above among four 6-inch pans. Bake for about 10-12

minutes.