Strawberry souffle pancake. This recipe for Strawberry Soufflé Pancake treats are a delicious cross between a muffin, a pancake, and a soufflé. Filled with the sweet flavors of fresh strawberries, Gran Marnier, and rich butter mix together to make a light, fluffy, and scrumptious gigantic pancake that can serve your best brunch and breakfast buddies. Strawberry Soufflé Pancakes Absorb all the gooey strawberry and creamy, sweet cream cheese filling flavors with these super fluffy pancakes.

Strawberry Souffle Pancake is a fluffy souffle pancake topped with airy powdered sugar and fresh, sweet strawberries for the perfect brunch or breakfast. The California Strawberry Commission (CSC) is designed to connect strawberry farmers with the consumers who love them. Ultra fluffy pancakes make the perfect sponge for this sticky sweet berry sauce. You can cook Strawberry souffle pancake using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Strawberry souffle pancake

You need 1 of egg yolk.
It's 10 ml of milk.
You need 2 g of vegetable oil.
Prepare 1 tsp of vanilla.
Prepare 3 g of sugar.
You need 3 g of milk powder.
You need 15 g of flour.
It's 70 g of egg white.
It's 20 g of sugar.
Prepare Pinch of cream of tartar.
It's of Whipped cream and strawberry powder.

Melt the butter in the skillet, and pour the batter into the skillet. Let stand at room temperature while preparing pancake. The strawberry cream (tastes like Pocky) and fresh ripe strawberries were the perfect accompaniment to the eggy pancake base. I also ordered the Creme Brûlée flavor and this one was my favorite.

Strawberry souffle pancake step by step

Slightly beat egg yolk, milk and 3 g of sugar. Add vegetable oil, vanilla. Beat well..
Add sifted flour and milk powder. Stir gently. Set the batter aside..
Prepare meringue by beating egg white until started foamy. Add in cream of tartar. Continue beating and add sugar in 3 portions until stiff peak is formed..
Take some of meringue mix into egg yolk batter. Pour the mixture to meringue and fold gently until everything combine..
Use ice cream scoop to shape the batter on low heated pan. Drop some water on the pan and cover with lid for 5 minutes. Flip the batter and cook for another 5 min. Serve warm with fresh strawberry and whipped cream.

The burnt caramelized sugar crown's crunchy texture was a nice contrast against the fluffy soft pancakes. The soufflé pancakes MUST be eaten. Remove lid, carefully slide a flat spatula. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.