Strawberry Soufflé Pancake

Description
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Ingredients

 * Ingredients for Batter:
 * 2 1/2 qts. half-and-half
 * 36 large egg yolks
 * 12 oz. butter, melted
 * 1 cup Grand Marnier
 * 2 tbsp. granulated sugar
 * 2 tbsp. ground cinnamon
 * 1 tbsp. salt
 * 1 lb. 14 oz. all-purpose flour
 * Ingredients for Strawberries:
 * 7 lb. 8 oz. California strawberries, stemmed and sliced
 * 11 oz. granulated sugar
 * 3 qt. egg whites
 * 1 1/2 cups clarifed butter
 * As needed - powdered sugar
 * As needed - maple syrup

Directions
Directions for Batter:

Heat oven to 400 degrees. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon and salt until blended. Gradually add flour, mixing just until combined (batter will be lumpy.) Stir in remaining 1 1/2 quarts half-and-half. Cover and refrigerate, if made ahead. Yield - about 18 cups.

For each serving, to order: In bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside. In separate bowl, beat 1/2 cup egg whites to soft peaks; set aside. In third bowl, combine 3/4 cup batter and 1/2 of the sugared strawberries (with juices); gently fold in beaten egg whites. In small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot. Add strawberry batter; cook 3 to 4 minutes or until edges are set. Transfer skillet to oven; bake 10 o 12 minutes or until pancake is lightly browned and center is set. Plate, top side up, and garnish with remaining 1/2 of the sugared strawberries. Dust with powdered sugar; serve with maple syrup as desired. Shortcut - Mix chopped fresh California strawberries into your buttermilk pancake mix and top with stemmed, sliced California strawberries.