The Ultimate Fluffy Soufflé Pancake with Warm Cinnamon Apples: A Bette’s Diner Inspired Recipe
Prepare yourself for an extraordinary breakfast experience! This isn’t just any pancake; it’s a magnificent, light-as-air soufflé pancake, a true culinary marvel inspired by the legendary Bette’s Oceanview Diner in Berkeley, California. Crowned with tender, sautéed cinnamon apples, this dish offers a delightful harmony of textures and flavors, making it the perfect indulgent treat for a cozy morning or a special brunch.
Beyond the Ordinary: What Makes This Soufflé Pancake Special?
My journey with soufflé pancakes has been an evolving one, leading me to this truly authentic rendition. Unlike many pancake recipes that rely heavily on flour for structure, this soufflé pancake boasts an incredibly delicate and airy texture. The secret lies in its remarkably low flour content – a mere quarter cup for the entire recipe – with the vast majority of the batter composed of eggs and milk. This unique composition is what elevates it from a mere pancake to a veritable soufflé, offering a sublime melt-in-your-mouth experience that is both rich in flavor and astonishingly light.
While I admit that capturing the ephemeral beauty of a soufflé in a photograph often proves challenging (these raspberry soufflés and this pancake almost ended my photography career!), I assure you, the real-life visual and taste experience is utterly breathtaking.
This magnificent pancake shares some similarities with a Dutch baby pancake in its egg-rich batter, but it distinguishes itself with an even lighter, fluffier texture. Our recipe today yields one glorious 8-inch diameter pancake that rises majestically, showcasing its impressive fat and fluffy interior. The magic happens through the careful incorporation of whipped egg whites, which are gently folded into the pancake batter, creating a cloud-like consistency. The batter is then carefully poured into a hot skillet, cooked briefly on the stove-top, and finally transferred to the oven broiler to achieve its spectacular rise and golden finish.
The Inspiration: Bette’s Oceanview Diner
This recipe pays homage to and is subtly adapted from the famed soufflé pancakes served at Bette’s Oceanview Diner, a beloved institution in Berkeley, California. Just look at the image above – that incredible fluffiness is precisely what you can expect from these pancakes in your own kitchen! Bette’s has been a culinary landmark for over three decades, a testament to its enduring quality and unique offerings. My older sister, Alessandra, a self-proclaimed pancake connoisseur, made sure it was our very first stop after landing in California. And truly, it was one of the most memorable pancake experiences of my life, setting a high bar for all future pancake endeavors.
Recreating the Magic at Home: The Pancake Handbook
Years later, inspired by that unforgettable experience, I managed to recreate this masterpiece in the comfort of my own kitchen. How, you ask? Bette’s thoughtfully sells a quaint Pancake Handbook, a charming little cookbook filled with their specialty pancake recipes. Despite its lack of illustrations, I cherish it deeply; it’s one of my most treasured cookbooks, my reliable resource whenever a pancake craving strikes.
This specific soufflé pancake recipe comes directly from their handbook. However, I’ve added my own seasonal touch: luscious cinnamon apples. These apples are meticulously chopped and then sautéed on the stovetop with butter, rich brown sugar, and aromatic cinnamon until they are tender and caramelized. This warm, fragrant topping is spread generously over the pancake just before its final stint under the broiler, infusing the entire dish with comforting fall flavors.
The Art of the Soufflé Pancake: Tips for Success
While this recipe isn’t overly complicated, it does call for a touch of finesse and, more importantly, a watchful eye during the cooking process. I’ve provided estimated times in the recipe card below, but remember that oven broilers and cooking equipment can vary significantly. Therefore, it’s crucial to trust your instincts and make adjustments as needed. If you notice the pancake browning too quickly, simply reduce the heat or remove it from the broiler sooner. Keep a close watch, and you’ll be rewarded with a spectacular, perfectly golden-brown soufflé pancake.
The key to a truly magnificent soufflé pancake lies in a few crucial steps. First, ensure your egg whites are whipped to soft peaks in a scrupulously clean, grease-free bowl. Any trace of fat can prevent them from whipping properly, jeopardizing the pancake’s rise. Second, when folding the whipped egg whites into the batter, do so gently and methodically. The goal is to incorporate air, not deflate it. Overmixing will lead to a dense pancake, defeating the purpose of a soufflé. Finally, the swift transition from stovetop to broiler is essential for achieving that dramatic lift and creating a beautifully caramelized exterior while maintaining a tender, slightly soft interior. Serve immediately to enjoy its peak texture and warmth!
This glorious pancake isn’t just breakfast; it’s an experience. It’s an edible cloud, a fluffy dream that promises to elevate any morning into something truly special. The combination of the airy pancake with the sweet, spiced apples and a drizzle of warm maple syrup is simply irresistible. It’s perfect for a weekend brunch, a special occasion, or whenever you want to indulge in something truly extraordinary.
Soufflé Pancake with Cinnamon Apples
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For convenience, if half and half isn’t readily available or you prefer to make your own, simply combine equal parts heavy cream and whole milk. While this soufflé pancake recipe is not overly complex, it does require careful attention during cooking. The estimated times are provided as a guide, but precise observation and judgment are key, as broiler strengths and cooking equipment can vary. Keep a watchful eye to ensure perfect browning and an impressive rise!
Ingredients
Cinnamon Apples:
- 1½ tablespoons (22g) unsalted butter
- 1 tablespoon packed dark brown sugar
- 2 Honeycrisp apples peeled, cored, and chopped
- ½ teaspoon ground cinnamon
Souffle Pancake:
- 2 large egg yolks
- ½ cup (120 mL) half and half see recipe notes
- ¼ cup (30g) unbleached all-purpose flour
- 1½ tablespoons (22g) unsalted butter melted
- ½ teaspoon (4g) granulated sugar
- ¼ teaspoon kosher salt
- 3 large egg whites
- warm maple syrup for serving
Instructions
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Preheat your oven broiler to medium-high heat. While the broiler is heating, prepare the delightful cinnamon apples. In a medium skillet, combine the unsalted butter and dark brown sugar. Place the skillet over medium heat and stir continuously until the sugar has fully dissolved and the butter begins to bubble gently. Add the chopped Honeycrisp apples and ground cinnamon to the skillet. Stir the mixture thoroughly, ensuring the apples are evenly coated with the fragrant butter-sugar blend. Reduce the heat to low and continue to sauté for approximately 2 to 3 minutes, or until the apples become slightly translucent yet still maintain their firm shape. Remove the skillet from the heat and allow the apples to cool slightly while you prepare the soufflé pancake batter.
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Prepare Soufflé Pancake Batter: In a large mixing bowl, vigorously whisk the egg yolks and half and half together until the mixture is completely smooth and well combined. Gradually add the unbleached all-purpose flour, stirring gently until it is just incorporated. Be careful not to overmix at this stage. Next, incorporate the melted butter, granulated sugar, and kosher salt into the batter, stirring until everything is just blended.
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In the impeccably clean bowl of a stand mixer, fitted with a whisk attachment (or using a separate clean bowl and an electric hand mixer), whip the large egg whites until they reach the stage of soft peaks. This means they should hold their shape when the whisk is lifted but still be soft and gentle. Using a rubber spatula, carefully and gently fold the whipped egg whites into the wet pancake batter. Perform this in two additions, taking care not to deflate the egg whites. The goal is a light, airy batter; do not overmix, as this will compromise the pancake’s fluffy texture.
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Lightly butter a 10-inch oven-safe and broiler-safe non-stick or cast-iron skillet. Important Note: If you opt for a cast-iron skillet, ensure it is exceptionally clean, as residue can affect cooking. Also, monitor the cooking time with extra vigilance, as cast iron tends to cook more intensely and quickly. Place the prepared skillet over high heat on your stovetop until it is almost smoking. Immediately pour the soufflé pancake batter into the hot pan and reduce the heat to low. Allow the pancake to cook on the stovetop for an additional 4 to 5 minutes. Watch it very closely; if the bottom of the pancake begins to brown too rapidly, reduce the heat further or transfer it to the oven ahead of the suggested time.
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Once the bottom of the pancake is lightly golden brown and the batter has firmed up slightly, evenly distribute the prepared cinnamon apple mixture over the top of the pancake in the pan. This will ensure every bite has that delicious apple and spice flavor.
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Carefully transfer the skillet to the oven, positioning it 4 to 5 inches below the preheated broiler. Cook for an additional 2 to 4 minutes. This is a critical step, so watch the pancake meticulously to prevent burning. The pancake should become wonderfully fluffy and tall, with a beautifully golden-brown top. The very center of the pancake may still be slightly soft, which is desirable for its soufflé-like texture. Promptly remove the pan from the oven and carefully slide the majestic pancake onto a warmed serving plate. Serve immediately with a generous drizzle of warm maple syrup for the ultimate breakfast indulgence.
Tips for Success:
- For those who don’t typically keep half and half on hand, or prefer a homemade option, you can easily create your own by combining equal parts heavy cream and whole milk.
- Ensure your egg whites are at room temperature before whipping; this allows them to reach maximum volume and stability.
- When whipping egg whites, use a very clean, dry bowl and whisk. Even a tiny trace of grease can prevent the whites from stiffening.
- Fold the egg whites into the batter with a light hand, using an upward motion. You want to preserve as much air as possible for that signature soufflé rise.
- Serving immediately is key! Soufflé pancakes, like all soufflés, begin to deflate shortly after leaving the heat. Enjoy them fresh from the pan for the best experience.
This soufflé pancake recipe is adapted from The Pancake Handbook: Specialties from Bette’s Oceanview Diner, a true gem for pancake enthusiasts.