Blueberry Banana Soufflé Pancakes

They say breakfast is the most important meal of the day. I heard something about health benefits or something? For me, breakfast is the most important meal because it means I have an excuse to make one of these pancakes first thing in the morning. I can only describe this pancake as a fluffy, puffy cloud of deliciousness. I'm not exaggerating here, really. These soufflé pancakes are a cross between a cloud and...well, a pancake. (duh!) There are only two ways to get your hands on one of these bad boys. Number 1, make it according to this recipe (keep reading), or number 2, go visit Bette's Oceanview Diner in Berkeley (stop reading, and go!). Go make one of these and impress your friends!!

Soufflé Pancake
Makes One 8-Inch Pancake
Adapted From The Pancake Handbook

What you'll need:

2 large egg yolks

1/2 cup (114 grams) - milk

1/3 cup (44 grams) - all purpose flour

1 1/2 tablespoons (16 grams) - butter, melted and cooled

1 teaspoon (4 grams) - sugar

1 teaspoon (4 grams) - vanilla extract

1/4 teaspoon - salt

3 large egg whites

1/2 teaspoon - sugar

1 banana, sliced

1/4 cup (38 grams) - fresh or frozen blueberries

Instructions:

Preheat your oven to 400. Place a rack in the upper third part of your oven.

In a large bowl, whisk the egg yolks with the milk. Slowly add the flour while whisking.

Whisk in the butter, sugar, salt, and extract. Set the batter aside.

Place the egg whites and the 1/2 teaspoon of sugar in the bowl of a stand mixer. Beat the whites with the whisk attachment until they form soft peaks.

Fold a small amount of the egg whites into the batter to lighten it up a bit.

Fold the remaining whites into the batter.

Butter an 8-inch saute pan (make sure it has an oven proof handle) and place over medium high heat for about a minute.

Pour the batter into the pan and reduce the heat to medium. Cook for 5 minutes.

Place the fruit on top of the pancake.

Place the pan in the pre-heated oven and cook for 5-7 minutes until the middle is just set. Ovens are different so after 5 minutes keep an eye on your pancake.

Turn your oven up to broil. Broil for about 2 minutes to brown the top. Do not take your eye off of the pancake during this step, it will burn very quickly!

 Use a spatula to gently slide the soufflé pancake onto a plate. Dust with powdered sugar and serve immediately.

 Tips:

If you're having problems with your  soufflé pancake deflating, try adding a small pinch of cream of tar tar.

Don't feel like you have to use bananas and blueberries, use any fruit you have on hand. Be creative!