Ultimate Fluffy Soufflé Pancakes with Warm Cinnamon Apples: A Bette’s Oceanview Diner Inspired Recipe
Imagine a pancake so incredibly light and airy, it practically floats off the plate. This isn’t just any pancake; it’s a true culinary delight – a fluffy soufflé pancake. Inspired by the legendary Bette’s Oceanview Diner in Berkeley, California, this recipe takes that iconic breakfast experience and brings it right into your kitchen. Topped with fragrant, sautéed cinnamon apples, it transforms a simple breakfast into an indulgent, soul-warming treat, especially perfect for a crisp fall morning.
The Quest for the True Soufflé Pancake
My journey with soufflé pancakes has been a delicious adventure, but this particular recipe stands out. It’s the real deal – a “true” soufflé pancake that lives up to its name. What sets it apart? The secret lies in its remarkably low flour content, using just a quarter cup in total. The foundation of this extraordinary pancake batter is primarily eggs and milk, leading to an incredibly delicate texture that regular pancakes simply can’t achieve. This minimalist approach to flour allows the eggs to truly shine, creating a structure that is both robust and ethereal.
Honestly, photographing anything with “soufflé” in the name has always been a challenge due to its fleeting, delicate nature. Like these raspberry soufflés, capturing the perfect moment of its airy height before it gently settles can be tricky. But trust me, the taste and texture of this soufflé pancake make every photographic struggle worth it!
A Lighter, Fluffier Take on a Classic
While it shares some characteristics with a Dutch baby pancake batter, this soufflé pancake is distinctly lighter and possesses an unparalleled fluffiness. Today’s recipe yields one generously sized 8-inch diameter pancake – wonderfully thick, rich, and bursting with air. The secret to this cloud-like consistency, similar to my pumpkin soufflé pancakes, lies in the meticulous folding of whipped egg whites into the batter. This technique incorporates air, which then expands during cooking, creating that signature lofty rise. The batter is first gently cooked on the stovetop in a hot skillet, allowing the bottom to set, before being transferred to the oven broiler to achieve its full, magnificent puff.
The Inspiration: Bette’s Oceanview Diner
This recipe is lovingly inspired by and subtly adapted from the legendary soufflé pancakes served at Bette’s Oceanview Diner in Berkeley, California. If you’ve ever had the pleasure of visiting, you’ll know exactly what I mean by “fluffy.” That incredible lightness you see in the photos is precisely how these pancakes are in real life. Bette’s is more than just a diner; it’s a true Berkeley institution, having delighted diners for over thirty years. Its enduring popularity is a testament to its exceptional quality and unique offerings.
My oldest sister, Alessandra, a self-proclaimed pancake fanatic, ensured our first stop after landing in California was Bette’s. She had heard tales of their legendary pancakes, and her enthusiasm was infectious. That morning truly delivered one of the best pancake experiences of my life. The atmosphere, the aroma, and of course, those unforgettable soufflé pancakes – it was a moment etched in my memory. The combination of simple ingredients transformed into something extraordinary left a lasting impression, inspiring me to recreate that magic in my own kitchen.
From Diner Secret to Your Kitchen: The Pancake Handbook
So, how did I manage to recreate this exquisite pancake, three years later, from the comfort of my own home? The answer lies in a charming little treasure: Bette’s sells a Pancake Handbook, brimming with their specialty pancake recipes. This unassuming cookbook, though tiny and devoid of pictures, is one of my most cherished culinary resources. Whenever a craving for pancakes strikes – especially when I’m feeling “pancake deprived” – it’s my immediate go-to. It holds the secrets to many beloved diner classics, allowing home cooks to replicate a bit of that Berkeley magic.
Adding a Fall Twist: Sautéed Cinnamon Apples
While the base soufflé pancake recipe comes directly from Bette’s handbook, I’ve added my own seasonal touch: luscious cinnamon apples. This addition transforms the pancake into an ideal fall breakfast. The apples are carefully chopped and then sautéed on the stovetop in a rich blend of butter, dark brown sugar, and aromatic cinnamon. This process softens the apples just enough while creating a wonderfully sticky, spiced glaze. This warm, fragrant topping is then spread over the pancake just before its final moments under the broiler, allowing the flavors to meld beautifully and providing a delightful contrast to the pancake’s light texture. It’s an enhancement that truly elevates the entire dish, making it perfect for cozy mornings.
Mastering the Cook: A Watchful Eye is Key
While this soufflé pancake recipe isn’t overly complicated or inherently difficult, it does demand a certain level of finesse and, more importantly, a watchful eye during the cooking process. I’ve provided estimated cooking times in the recipe, but it’s absolutely crucial to use your own judgment and make adjustments as needed. Broilers and cooking equipment can vary significantly from kitchen to kitchen, impacting how quickly your pancake cooks and browns.
For instance, if you notice the pancake browning faster than you’d prefer, don’t hesitate to turn down the heat or even remove it from the broiler a moment earlier. Conversely, if the suggested time passes and it’s not quite done, give it a little more attention. Pay close attention to its color and rise. With careful observation, you’ll achieve a perfectly golden, delightfully fluffy soufflé pancake every time. This is truly a dish that rewards your presence and attention!
Soufflé Pancake with Cinnamon Apples
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Don’t have half and half? No problem! You can easily create your own by mixing equal parts heavy cream and whole milk. While this recipe is straightforward, achieving the perfect soufflé texture requires a keen eye during cooking. The estimated times are a guide, but remember to adjust as needed, as oven broilers and cooking equipment can vary.
Ingredients
Cinnamon Apples:
- 1½ tablespoons (22g) unsalted butter
- 1 tablespoon packed dark brown sugar
- 2 Honeycrisp apples peeled, cored, and chopped
- ½ teaspoon ground cinnamon
Souffle Pancake:
- 2 large egg yolks
- ½ cup (120 mL) half and half see recipe notes
- ¼ cup (30g) unbleached all-purpose flour
- 1½ tablespoons (22g) unsalted butter melted
- ½ teaspoon (4g) granulated sugar
- ¼ teaspoon kosher salt
- 3 large egg whites
- warm maple syrup for serving
Instructions
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Set the oven broiler to medium-high. Meanwhile, prepare the cinnamon apples by combining the butter and brown sugar in a medium skillet. Place over medium heat and stir until the sugar dissolves and the butter begins to bubble slightly. Add the chopped apple and ground cinnamon and stir the mixture together until the apples are evenly coated with the butter-sugar mixture. Reduce heat to low and continue to sauté for 2 to 3 minutes or until the apples are slightly translucent, yet still hold their shape. Remove from the heat and allow to cool slightly while you prepare the soufflé pancake batter.
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Prepare Soufflé Pancake: In a large bowl, beat the egg yolks and half and half together until smooth. Add the flour, stirring until just combined, then add the melted butter, sugar, and salt.
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In the bowl of a stand mixer (or separate clean bowl), fitted with a whisk attachment, whip the egg whites until they form soft peaks. Using a spatula, gently fold the egg whites into the wet batter. Do not over mix.
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Lightly butter a 10-inch (oven and broiler safe) non-stick or cast-iron skillet. Note: if using cast-iron, make sure it is very clean and watch cook time carefully as the pancake has a tendency to cook faster. Place the skillet over high heat on the stove until it is almost smoking. Immediately add the pancake batter to the pan and decrease the heat to low. Cook for an additional 4 to 5 minutes. Watch closely, if the pancake is starting to brown too quickly on the bottom, reduce the heat or transfer to the oven ahead of time.
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Once the bottom of the pancake is lightly brown and the batter has firmed slightly, top the pancake with the cinnamon apple mixture, distributing it evenly among the pan.
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Place the pan 4 to 5 inches below the oven broiler and cook for an additional 2 to 4 minutes (watch carefully during this step to avoid burning) or until the pancake is very fluffy and tall. The center of the pancake should still be a little soft. Remove from the oven and slide the pancake onto a warmed plate. Serve immediately with warm maple syrup.
Tips for Success:
- **Homemade Half and Half:** If you don’t have half and half on hand, or prefer not to buy it, you can easily create your own by combining equal parts heavy cream and whole milk. This homemade blend works perfectly for the recipe.
- **Gentle Folding:** When incorporating the whipped egg whites, do so gently. This preserves the air pockets, which are crucial for the soufflé’s signature fluffiness. Overmixing will deflate the whites and result in a denser pancake.
- **Skillet Choice Matters:** A good quality non-stick or well-seasoned cast-iron skillet is essential. If using cast-iron, be extra vigilant with cooking times as it retains heat very efficiently and can cook the pancake faster.
- **Broiler Awareness:** Broilers vary greatly in intensity. Always preheat your broiler and then keep a close watch during the final cooking stage. A minute too long can turn your perfectly golden pancake into a burnt one.
- **Serving Immediately:** Soufflé pancakes are best enjoyed fresh out of the oven when they are at their tallest and fluffiest. Have your maple syrup ready!
Souffle pancake adapted from The Pancake Handbook: Specialties from Bette’s Oceanview Diner.
Serving Suggestions and Variations
While warm maple syrup is the classic accompaniment for these soufflé pancakes, don’t shy away from exploring other delicious options! A dollop of freshly whipped cream or a scoop of vanilla bean ice cream would be heavenly, especially with the warm cinnamon apples. For an extra touch of texture and flavor, consider sprinkling some toasted pecans or walnuts over the top. Fresh berries like raspberries or blueberries can add a bright, tart contrast. And of course, a good cup of coffee or a mimosa makes for the ultimate brunch pairing.
Feeling adventurous? You can easily adapt this recipe to suit your preferences. Instead of cinnamon apples, try sautéed pears with ginger, or mixed berries with a hint of lemon zest for a summery twist. A dusting of powdered sugar or a drizzle of caramel sauce can also elevate the presentation and taste. For those who enjoy a more savory breakfast, consider a light sprinkle of finely chopped herbs like chives, though this would mean omitting the sweet apple topping. The beauty of this foundational soufflé pancake recipe is its versatility, allowing you to create your own signature dish.
Conclusion: A Breakfast Experience to Savor
Creating these fluffy soufflé pancakes with cinnamon apples is more than just cooking; it’s crafting an experience. It’s about bringing a touch of that legendary Bette’s Oceanview Diner charm into your home and savoring a breakfast that feels truly special. The delicate, cloud-like texture combined with the comforting warmth of spiced apples creates a symphony of flavors and sensations that is hard to forget. So, gather your ingredients, take your time, and enjoy the process. The reward is a magnificent, gourmet pancake that promises to make any morning feel like a celebration. Give this recipe a try and prepare to impress your taste buds and loved ones with a truly remarkable breakfast!