Strawberry Oven Pancake

Ingredients

Batter

• 3 eggs, separated
• 2 tablespoons sugar (7/8 oz)
• 1/2 cup whole milk or light cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon butter, melted (1/2 oz)
• 1/3 cup unbleached all-purpose flour (1 1/2 oz)

Filling

• 1 tablespoon butter (1/2 oz)
• 1 tablespoon corn syrup
• 1/4 cup sugar (1 3/4 oz)
• 1 pint fresh strawberries, washed, hulled and sliced in half (10 1/2 oz)
• 1 teaspoon lemon juice
• 1/4 teaspoon cinnamon
• 1-2 tablespoon creme fraiche or sour cream (for topping)

Directions

1. 1

   For the pancake batter: Place the egg whites in a clean bowl and whip them until frothy; add the sugar and whip until soft peaks form then set aside.

2. 2

   In a medium mixing bowl, whisk together the egg yolks and milk/cream, then add the salt, vanilla, melted butter and flour, whisk until smooth.

3. 3

   Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).

4. 4

   Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.

5. 5

   Gently fold the egg whites into the batter.

6. 6

   Pour it into the heated pan, and swirl the pan gently, let it cook for about 3 to 5 minutes, until the bottom is light brown.

7. 7

   Transfer the pan to a preheated 350°F oven and bake the pancake for 10 to 12 minutes, until it's puffy and set.

8. 8

   For the filling: While the pancake is baking, melt the butter in a small skillet, then add corn syrup and sugar and bring the mixture to a boil.

9. 9

   Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.

10. 10

    Remove the pancake from the oven, and slip it onto a serving platter.

11. 11

    Spread the strawberries over one half of the pancake, then fold it over to cover the filling (as you'd fold an omelet).

12. 12

    Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.