Recipe by Madeleine Ignon
This might be one of the most satisfying recipes I have ever discovered. I found it in my grandmother’s cookbook and, at my mother’s suggestion (it was a favorite recipe from her childhood), tried it out.
My initial skepticism was twofold: first, I didn’t believe sugar and eggs could make a pancake, and second, I hear the word souffle and I am immediately intimidated. But, in this case the process could not be easier.
The whole thing takes about twenty minutes, and there you are with a delicious breakfast or dessert! Double or triple the recipe if you would like to make 2-3 large pancakes for breakfast, depending on who you are cooking for, but as is this could serve 2-3 people as a dessert. Either as a breakfast or dessert item, it’s still the perfect weekend treat!
Adapted from the Joy of Cooking
1 tbsp butter
4 eggs, separated into yolks and whites
1 tbsp sugar
1/8 tsp vanilla extract
Raspberry jam, to serve as topping
1. Combine the sugar and egg yolks and beat until light. Add in the vanilla and beat more, until all ingredients are fully incorporated.
2. In a separate bowl, beat the egg whites until they are stiff.
3. Slowly fold the yolk mixture into the egg white mixture.
4. Melt the butter in a large non-stick pan. When the pan is hot and the butter is fully melted, spoon the souffle mixture into the pan and allow about 5 minutes for the first side to brown. Slowly lift up the edges after about 5 minutes and flip the pancake. Let cook on opposite side for another few minutes. Top with whatever toppings you prefer (I spread some raspberry jam on top) and serve immediately!