It is midnight in my little corner of the world and I have breakfast on the brain.
It is the one culinary indulgence that inspires me to sing and dance with no shame.
It is my confession feast; I readily tell all of my love and joy for a sun-kissed breakfast table.
After a long night of darkness, it is good to witness the shadows of the night disappear. Morning food is the celebration feast that honors this glorious light.
Here is my recipe for Raspberry Souffle Pancakes (inspired by Bette's Diner in Berkeley):
3 Egg Yolks (2 in the photo, but it is 3 egg yolks)1/2 Cup Almond Milk
1/4 Cup All Purpose Flour
1.5 Tablespoons Melted Butter
1 teaspoon organic cane sugar
1/4 teaspoon salt
3 egg whites
1-1/4 Cup Raspberries
Good quality organic maple syrup
Preheat your oven at 375 degrees. Beat the egg yolks in a large bowl, add the almond milk and continue to whip with a whisk. Take a rubber spatula and stir in flour to combine. Continue to stir in sugar, salt, and melted butter.
In a separate mixing bowl whip egg whites in a mixer on high speed until medium peaks form. Fold whipped whites into batter until combined. Gently fold in one cup of the raspberries.
Heat a 10 inch iron skillet and butter the bottom and sides. Pour batter into pan and then dot & top remaining berries on the wet pancake. Let it set for a couple of minutes on the stovetop (make sure it is not on high heat) and then transfer to the oven. Bake for 15 minutes. Check your pancake at the 13 minute mark.
Pancake should be baked all the way through, puffed and light brown. Shake the iron skillet to remove the pancake. It should slide right out. Dust pancake with powdered sugar and top with maple syrup. Breakfast is served!
God is in the midst of her,
she will not be moved;
God will help her when morning dawns.
Psalm 46:5
