Strawberry Soufflé Pancake

Description
Yield: about 18 cups of batter

Batter

 * 2½ 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

Strawberries

 * 7 lb 8 oz California strawberries, stemmed and sliced
 * 11 oz granulated sugar
 * 3 qt egg whites
 * 1½ cups clarified butter
 * as needed - powdered sugar
 * as needed - maple syrup

Batter

 * 1) Heat oven to 400°F.
 * 2) 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.
 * 3) Gradually add flour, mixing just until combined (batter will be lumpy)
 * 4) Stir in remaining 1½ quarts half-and-half.
 * 5) Cover and refrigerate, if made ahead.

Strawberries

 * 1) For each serving, to order: in bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside.
 * 2) In separate bowl, beat ½ cup egg whites to soft peaks; set aside.
 * 3) In third bowl, combine ¾ cup batter and ½ of the sugared strawberries (with juices); gently fold in beaten egg whites.
 * 4) In small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot.
 * 5) Add strawberry batter; cook 3 to 4 minutes or until edges are set.
 * 6) Transfer skillet to oven; bake 10 o 12 minutes or until pancake is lightly browned and center is set.
 * 7) Plate, top side up, and garnish with remaining ½ of the sugared strawberries.
 * 8) Dust with powdered sugar; serve with maple syrup as desired.
 * 9) Shortcut - mix chopped fresh California strawberries into your buttermilk pancake mix and top with stemmed, sliced California strawberries.