Like a popover or a Yorkshire pudding, this warm soufflé pancake is baked in a hot pan and is fascinating to watch rise. Pull up a stool in front of the oven and watch the thin crepe-like batter transform into a giant pillow of fluffy, golden loveliness. This pancake can also double as dessert, topped with fresh berries and scoops of ice cream.
¼ cup (35 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp finely grated orange zest
Pinch of fine salt
⅔ cup (160 mL) half-and-half cream
3 large eggs
¼ tsp vanilla extract
2 Tbsp (30 mL) melted butter
Icing sugar, pure maple syrup, yoghurt and/or fresh berries or fruit compote, for serving
1. Preheat the oven to 450°F (230°C) and place a 9-inch (23 cm) skillet or other cast-iron pan in the oven to heat while you prepare the batter.
2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake.
3. Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown.
4. Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflé begins to fall. Serve with maple syrup, berries or compote on the side.
From Baking Day with Anna Olson, Appetite by Random House, 2020.