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Bette's Diner Souffle Pancake

Source of Recipe

unknown


List of Ingredients

3 eggs
1/2 cup half and half
1/4 cup flour
1/2 teaspoon sugar
1 1/2 tablespoons melted butter


Recipe

Preheat the broiler. Separate the eggs and set the whites aside. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just to combine. Stir in the sugar, salt, and melted butter. (At this point, add to the batter those ingredients specified in your chosen variation.) Beat the egg whites until they form soft peaks; fold into batter. Heat a lightly greased ten-inch nonstick frying pan with an ovenproof handle or a heavy cast-iron skillet until it is almost smoking. Pour the batter into the pan.
Reduce the heat to medium and cook until the bottom of the pancake is browned and the batter has begun to firm up, about 5 minutes. Arrange the pieces of prepared fruit, nuts or other ingredients called for in a circular pattern on top of the batter, laying them gently on the surface. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Gently slide the pancake onto a warmed serving plate, and dust it with confectioners' sugar. Serve immediately with butter and warm maple syrup or other toppings as indicated. Makes one 8-inch pancake; serves 1 to 2

Banana-Rum Souffle: To the batter add 1 tablespoon dark rum. Top the half-cooked pancake with 1 cup sliced banana before placing under the broiler.

Chocolate Souffle: To the batter add 2 tablespoons prepared chocolate syrup, 1/4 cup chocolate chips and 2 tablespoons rum (optional). Sprinkle the half-cooked pancake with additional chocolate chips before placing under the broiler.

Crab and Avocado Souffle: Substitute 1/2 teaspoon dry mustard for the sugar in the master. To the batter add 1/2 cup cooked crabmeat and 1/2 ripe avocado cut into 1/2-inch chunks. Broil only 3 minutes to avoid overcooking.