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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Adapted from a King's Arthur Flour recipe. This recipe is easily doubled. Ingredients:
3 eggs, separated |
2 tablespoons sugar (7/8 oz) |
1/2 cup whole milk or 1/2 cup light cream |
1/8 teaspoon salt |
1 teaspoon vanilla |
1 tablespoon butter, melted (1/2 oz) |
1/3 cup unbleached all-purpose flour (1 1/2 oz) |
1 tablespoon butter (1/2 oz) |
1 tablespoon corn syrup |
1/4 cup sugar (1 3/4 oz) |
1 pint fresh strawberries, washed, hulled and sliced in half (10 1/2 oz) |
1 teaspoon lemon juice |
1/4 teaspoon cinnamon |
1 -2 tablespoon creme fraiche (for topping) or 1 -2 tablespoon sour cream (for topping) |
Directions:
1. For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.
2. In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.
3. Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
4. Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
5. Gently fold the egg whites into the batter.
6. Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.
7. Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.
8. For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.
9. Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
10. Remove the pancake from the oven, and slip it onto a serving platter.
11. Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).
12. Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.
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