Souffle Pancakes With Blackberry Compote

Recipe Ingredients

		Blackberry Compote
8 cups	1896ml	Fresh blackberries - divided
1/3 cup	65g / 2.3oz	Sugar - or to taste
3 tablespoons	45ml	Water
2 tablespoons	30ml	Lemon juice
		Whipped Crème Fraîche
1/2 cup	118ml	Heavy whipping cream
1/2 cup	118ml	Crème fraîche
2 teaspoons	10ml	Powdered sugar
		Pancake Batter
2		Egg yolks
1 1/2 cups	355ml	Milk
1		Vanilla bean
1 1/2 cups	93g / 3.3oz	Flour
2 teaspoons	10ml	Baking powder
2 tablespoons	30ml	Sugar
6 tablespoons	90ml	Butter - (3/4 stick)
10		Egg whites
1 tablespoon	15ml	Powdered sugar

Recipe Instructions

Blackberry Compote: Set aside 2 cups blackberries. Combine 6 cups blackberries, the sugar, water and lemon juice in a saucepan and cook over low heat until the blackberries are soft and the mixture is heated through, about 8 minutes.

Blend the mixture in a blender or food processor. Place the mixture back in the pan and stir in the reserved fresh blackberries; set aside.

Whipped Crème Fraîche: Combine the whipping cream, crème fraîche and powdered sugar in a bowl. Whip until the cream is stiff, about 3 minutes. Refrigerate until ready to use.

Pancake Batter: The night before preparing the pancakes, combine the egg yolks and milk in a container. Split the vanilla bean and scrape the insides into the egg yolk and milk mixture. Place the vanilla bean rinds into the mixture as well and soak overnight. When ready to use, remove the rinds.

Combine the flour, baking powder and sugar in a large mixing bowl. Melt the butter in a saucepan over low heat. Add the egg yolk and milk mixture to the flour and then add the melted butter. Beat the mixture with a whisk until smooth.

Place the egg whites in a bowl. Add the powdered sugar. Beat to form a stiff meringue.

Gently fold the meringue into the pancake batter.

Using a large spoon or a half-cup measure, drop the batter onto a hot, buttered griddle, forming small pancakes. When the pancakes begin to show bubbles on the top and look dry around the edges, about 1 1/2 to 2 minutes, gently flip them over. Continue to cook until the pancakes become somewhat firm, about 1 more minute.

To serve, top with blackberry compote and whipped crème fraîche.

This recipe yields 16 to 18 (4-inch) pancakes; 6 servings.

Each serving: 578 calories; 15 grams protein; 71 grams carbohydrates; 11 grams fiber; 28 grams fat; 16 grams saturated fat; 146 mg. cholesterol; 277 mg. sodium.

Source:
The Los Angeles Times, 10-22-2003

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