Total Time
Prep 20 mins
Cook 12 mins

Adapted from a King's Arthur Flour recipe. This recipe is easily doubled.

Ingredients Nutrition


  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. 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. Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well).
  4. Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
  5. Gently fold the egg whites into the batter.
  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. 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. 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. Add the strawberries, lemon juice and cinnamon; Stir to coat the strawberries with the sauce, then remove from the heat.
  10. Remove the pancake from the oven, and slip it onto a serving platter.
  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. Serving: Dust with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately.


Most Helpful

Yummy! Not as much work as it looks like and well worth it!

ALittlePolish June 28, 2008

Very tasty! The extra effort is worth the fluffiness and texture of the finished product. I can't wait to try topping variations :)

Trout ice cream with eyeball! September 24, 2006

Yummy is the best way to describe this. Don't let the number of steps fool you; this recipe isn't as time consuming as you first think and it is well worth any effort. I will be making this again.

carolinafan May 22, 2005

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