Egg Nog Souffle Pancake

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The first time we visited Bette’s Oceanview Diner in Berkeley, California, it was just before Christmas, so the day’s special pancake was egg nog. Scarcely resembling an ordinary griddle cake, Bette’s soufflé pancakes are pan cooked, then briefly broiled. Egg whites mixed into the batter make it truly soufflé-delicate. Bette advised us to eat it edge first, center last, to help maintain its puffiness. (The accompanying photo is of a strawberry soufflé pancake.)

Roadfood review of Bette’s Oceanview Diner: https://roadfood.com/restaurants/bettes-oceanview-diner/

2 egg yolks

1/2 cup half-and-half

1/4 cup all-purpose flour

1-1/2 tablespoons butter, melted

1/2 teaspoon sugar

1/4 teaspoon salt

1 tablespoon dark rum

3 egg whites

1 cup ripe banana slices

Preheat the broiler.

In a large bowl, beat the egg yolks and half and half. Slowly add flour, stirring only enough to combine. Stir in butter, sugar, salt, and rum.

In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the batter.

Heat a lightly buttered, 10-inch nonstick sauté pan with an ovenproof handle or a cast iron skillet over high heat until it is on the verge of smoking. Pour the batter into the pan. Decrease heat to medium and cook 5 minutes or until the bottom is browned and the batter has begun to firm up.

Gently arrange the banana slices in a circular pattern atop the batter.

Place the pan 4-5 inches below the broiler element and cook 2-4 minutes, watching closely to avoid burning. The pancake will puff up and brown. The center will be set but still soft.

Very gently slide the pancake onto a warm serving plate. Serve immediately.

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