CAST IRON SOUFFLE PANCAKE

Ingredients (For one 8” pancake)

·         Unsalted butter to coat skillet

·         4 OZ Queen City Sausage goetta.  Crumbled

·         ¼ Cup + 3 TBS. Granulated sugar

·         4 Large egg whites

·         ¼ Cup All-purpose flour

·         ½ TSP. Kosher salt

·         ½ TSP Baking powder

·         2 Large egg yokes

·         ½ Cup Whole milk

·         1 TSP Lemon zest

·         ½ TSP Vanilla extract

·         Blueberries and powdered sugar as topping

Directions

1.       Preheat oven to 325 degrees F.  Butter an 8” cast iron skillet.  Now coat with the 3 TBS. of granulated sugar.  Pour off any excess sugar that does not adhere to skillet

2.       Add the 4 large egg whites and remaining ¼ cup of granulated sugar in a medium heatproof bowl.  Place the bowl over a medium saucepan filled with 1” of barely simmering water.  Bowl should not touch water.  Heat mixture whisking continuously, until sugar is dissolved and mixture reaches 140 degrees F.  This takes about 5 minutes

3.       Remove the bowl from heat and transfer egg white mixture to the bowl of a stand mixer with a whisk attachment.  Set on medium speed and run until meringue is glossy and raised peaks form.  This takes about 4 minutes

4.       In the meantime, whisk ¼ cup of all-purpose flour, ½ TSP. baking powder and ¼ TSP kosher salt in a small bowl to combine.  Whisk two large egg yolks, ½ cup whole milk, 1 TSP. lemon zest, and ½ TSP. vanilla extract in a large bowl.  Sift in dry ingredients.  Whisk until smooth

5.       Using a rubber spatula, gently fold ¼ of meringue into batter to lighten.  Fold in remaining meringue in two batches.  Be careful not to deflate the batter.  Transfer batter to skillet and smooth evenly

6.       Bake pancake until doubled in size.  About 24 minutes.  Do not open oven door during the first 20 minutes as the pancake may deflate.  Remove when baked and top with blueberries and powdered sugar

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