This giant pancake has a texture between a soufflé and a pancake, which is like combining the best of two worlds. Either way, there's no reason to consider this breakfast a splurge, since there is no flour or added sugar.
Cuisine: Main Ingredient: Eggs
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Berry Pancakes Preparation
Preheat oven to 400°F.
Heat butter in a 10-inch oven-proof skillet over medium heat. Add the berries and simmer for 3-5 minutes so the liquid thickens.
While the berries simmer, use an electric mixer to beat the egg whites until stiff peaks form.
In a separate bowl, whisk the egg yolks for 1-2 minutes by hand with the vanilla and cinnamon. Gently fold the yolks into the egg whites.
With the heat under the fruit still at medium, spread the egg batter evenly on top of the fruit. Cook 2 minutes without touching, then transfer the pan to the oven. Bake for 10-12 minutes until the batter is puffed up slightly and lightly browned.
Remove the pan from the oven. Place a plate over the pan and flip the pan to invert the soufflé so the fruit is faced up. Eat warm or at room temperature.
If you're really in the mood to treat yourself, top the cooked pancake with either melted butter, a drizzle of coconut milk or a very light dusting of powdered sugar.
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