This is a different way to serve pancakes for breakfast, whether it’s a holiday or just a Saturday at home. The whipped egg whites give the batter lightness, and all you need for a topping is powdered sugar. The pancake also would work with other fruits, such as fresh figs or blueberries. It tastes like a pancake, but is thick enough to cut into wedges. You can also serve with maple syrup.
2 tablespoons unsalted butter or margarine
4 eggs, separated
1 cup milk
1 cup flour
2 tablespoons sugar
1/2 teaspoon orange zest, optional
2 tablespoons canola oil or melted butter
1/2 teaspoon vanilla extract
1 pint fresh strawberries, hulled and halved or quartered
1 tablespoon powdered sugar
Heat oven to 425 degrees. Place 1 tablespoon butter in each of 2 (9-inch) pie plates. Put in oven. Beat egg whites until stiff. Beat egg yolks with milk, flour, sugar, salt, orange zest, if using, oil and vanilla extract. Fold egg whites into yolk mixture. Remove pie plates from oven and pour half of batter into each. Arrange berries decoratively on top. Bake 20 minutes, or until the pancake puffs and is turning gold on top. Sprinkle with powdered sugar, cut each into four wedges and serve.
Makes 4 servings.
Adapted from “The Hadassah Jewish Holiday Cookbook”
Photograph by Bonnie Walker