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Strawberry shortcake is a given at this time of year, when strawberries are so plentiful and delicious. But when you tire of shortcake -- or even if you never do -- this is a nice change.
3 eggs, separated
2 tablespoons (7/8 ounce) sugar
1/2 cup (4 3/8 ounces) light cream
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon (1/2 ounce) butter, melted
1/3 cup (1 3/8 ounces) unbleached all-purpose flour
1 tablespoon (1/2 ounce) butter
1 tablespoon (3/4 ounce) corn syrup
1/4 cup (1 3/4 ounces) sugar
1 pint (10 1/2 ounces) fresh strawberries, washed, hulled and sliced in half
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1 to 2 tablespoons creme fraiche or sour cream (for topping)
Batter: Place the egg whites in a clean, grease-free bowl, and whip them until frothy. Add the sugar and whip until soft peaks form. Set this mixture aside.
In a medium-sized mixing bowl, whisk together the egg yolks and cream, then add the salt, vanilla, melted butter and flour. Whisk until smooth.
Heat a 10-inch pan with heatproof handle over medium-low heat (an omelet pan or cast iron skillet works well). Spray the pan with non-stick vegetable oil spray, or rub it with a bit of vegetable oil.
Gently fold the egg whites into the batter. Pour it into the heated pan, and swirl the pan gently. Continue to cook for about 3 to 5 minutes, until the bottom is light brown. Place the pan in a preheated 350°F oven and bake the "cake" for 10 to 12 minutes, until it's puffy and set.
Filling: While the cake is baking, melt the butter in a small skillet. Add the corn syrup and sugar, then bring to a boil. Add the strawberries, lemon juice and cinnamon. Stir to coat the strawberries with the sauce, then remove from the heat.
Remove the cake from the oven, and slip it onto a serving platter. Spread the strawberries over half of the cake, then fold it over to cover the filling (as you'd fold an omelet). Dust the edges with confectioners' sugar, and garnish with a dollop of sour cream or creme fraiche and serve immediately. Yield: one 8-inch puff, 1 to 3 servings. Note: this recipe is easily doubled.
Nutrition information per serving (1/3 of pancake and filling, 236g): 375 cal, 22g fat, 8g protein, 9g complex carbohydrates, 29g sugar, 2g dietary fiber, 263mg cholesterol, 173mg sodium, 285mg potassium, 255RE vitamin A, 57mg vitamin C, 1mg iron, 84mg calcium, 146mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.