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Thread: Souffle Pancake from Bette's in Berkley, CA

  1. #1
    Trafficgirl Guest

    Post Souffle Pancake from Bette's in Berkley, CA

    I watched Drive In's, Diners & Dives the other night and one of the restaurants it featured was a diner called Bette's in Berkeley, CA, she had a Souffle Pancake, that she baked and it looked so good! But I could not remember all that she did, other then folding in the egg whites and baking it. Does anyone know this recipe? I went to the Food Network but they don't have it and I googled it, but everyone else does theirs on a griddle. I even went to her website and she did not have it there either.
    She said she got it out of a magazine years ago....but she has been open 17 years I believe, so I am sure that is no longer in a magazine website...

  2. #2
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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    Welcome to CK Trafficgirl. I LOVE DDD and Guy Fieri. How did I miss this episode?

    Here's what I found online for Bette's - the Dutch Bunny

    Check out the recipes - the Dutch Bunny is baked as is the German Apple

    http://www.worldpantry.com/cgi-bin/ncommerce/ExecMacro/bettes/recipeall.d2w/report

  3. #3
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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    Here it is from her website:

    Dutch Bunny

    The Dutch Bunny is a minor miracle. It's really nothing more than eggs, milk, butter, and flour baked in a hot oven. But if you've never made one, you're in for a surprise. The thin, liquid batter - much like popover or Yorkshire pudding batter - cooks quickly,producing lots of steam, and the result is an enormously puffed pancake with crusty brown edges, a soft egg center, and a rich and buttery flavor.

    There's really nothing Dutch (or, for that matter, bunnylike) about Dutch Bunnies. In fact, they were brought to America by early German settlers. Their name is probably a corruption of deutsch and possibly Pfanne, the German word for pan. The traditional German version is made with apples, and we've provided that variation as well.

    A Dutch Bunny makes a nice finish to a light brunch. It's also fun to serve as a late evening snack (we recommend it with champagne on New Year's Eve) and it's just the thing to whip up for unexpected guests. Few recipes this simple deliver such stunning results from such basic ingredients.


    3 eggs
    1/2 cup butter, melted
    3/4 cups milk
    Juice of 1/2 lemon
    3/4 cup all-purpose flour
    Confectioners' sugar
    1/2 teaspoon salt



    Preheat the oven to 450 degrees F. Beat the eggs and milk until they are well blended. Add the flour and salt all at once, stirring just to combine. The batter will be slightly lumpy.

    Melt the butter in a 12-inch skillet with an ovenproof handle or in a 9-by-13-inch oval baking dish. When the butter is very hot, pour in the batter, transfer the pan to the oven, and bake for 20 minutes or until the pancake is golden brown and puffed.

    Assemble the guests and bring the pancake to the table immediately (the pancake will begin to deflate quickly). Sprinkle the pancake with lemon juice and confectioners' sugar. Cut into wedges; serve with maple syrup or fruit preserves (apricot is particularly good).

    Dutch Babies

    Divide the recipe above among four 6-inch pans. Bake for about 15 minutes.

    Excerpted from The Pancake Handbook, Ten Speed Press, 1993, 1994 by Stephen Siegelman, Sue Conley and Bette Kroening.

  4. #4
    kitchen querky Guest

    Thumbs up Re: Souffle Pancake from Bette's in Berkley, CA

    What's not in the posted recipe, but was in the episode is that she separated the eggs and whipped the egg whites and folded them in as the last step.
    Without that you are not going to get the fluffy souffle texture.
    I'm def going to make these as soon as I'm through with my diet because that's A LOT of butter!

  5. #5
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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    The Feb/Mar 2010 issue of Cook's Country magazine has a page (p.18) on "Dutch Baby Grows Up". They talk about if you beat the egg whites separately to stiff peaks you would be ensured height but it would produce a souffle-like concoction with a lumpy, foamy middle. They recommend using skim milk instead of whole or low fat if you want to produce a crisp dutch baby. This one is baked in a pre-heated pan. Check it out.

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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    [QUOTE=kitchen querky;367995]What's not in the posted recipe, but was in the episode is that she separated the eggs and whipped the egg whites and folded them in as the last step.
    Without that you are not going to get the fluffy souffle texture.
    I'm def going to make these as soon as I'm through with my diet because that's A LOT of butter![/QUOTE]

    well, I got the recipe right off of Bette's website......

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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    Looks to me like there are some additions/variations. I would like to make it but would like to hear from someone who has made it before.

    Gina
    www.needGod.com

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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    o i saw that episode and thought that looked s good. please post your method if you get one to turn out right.
    Those that do not know how to weep with their whole heart don't know how to laugh either. ~Golda Meir~

  9. #9
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    Default Re: Souffle Pancake from Bette's in Berkley, CA

    I also saw that episode and I would just fold the egg whites in like she did...I am glad to have this recipe...Thank-you for your work Jewels.
    Have you made time to listen to the birds today........

  10. #10
    KandisInMi Guest

    Default Re: Souffle Pancake from Bette's in Berkley, CA

    Hi, Trafficgirl! I saw this episode of DDD, and it made my mouth water, and sent me on a quest for the recipe. It's not the same recipe as the Dutch Bunny. I couldn't find the exact one, (although I'm seriously considering buying her book, The Pancake Handbook: Specialties from Bette's Oceanview Diner) but after many hours (hey, it's Sunday!) of surfing, I think I've found one that's really close. A couple of notes: Bette squirt a splash of apple brandy into her batter just before folding in the whipped egg whites...this recipe uses Grand Marnier (how could that be bad?) Use whatever libation you like. Also, she doesn't fold her berries into the batter; she scatters them over her partially puffed pancake, just before she puts it into the oven. She also adds fresh raspberries @ this point. Here is a link to a picture of Bette's gorgeous creation, because it always helps to see what you're striving for.
    http://www.yelp.com/biz_photos/eu23_lk0YSH1I0VjB96AOg?select=4YU22XKLI9z8oHOIur-c9w
    I've also added the link for the site that I got this recipe from. Sometimes links won't work in forums like this, if that's the case, just copy and paste it into your browser.

    Strawberry Souffle Pancakes

    http://www.thatsmyhome.com/bakers/strawberry-souffle-pancakes.html

    3 eggs separated
    1/2 cup half and half
    1/4 cup flour
    1 pinch salt
    1 1/2 tablespoons butter, melted
    1 tablespoon grand marnier
    1/2 cup strawberries + 1 tbl. sugar

    Preheat broiler. Beat two of the egg yolks with the half-and-half (reserve the third yolk for another purpose). Add the flour slowly, stirring just enough to combine. Stir in the sugar, salt, melted butter and Grand Marnier. Beat the egg whites until they form soft peaks. Fold them into the batter and gently stir in most of the berries, reserving a few to place on the pancake just before it goes under the broiler. Heat a lightly greased 8-inch nonstick ovenproof skillet, or a heavy cast-iron skillet, over moderately high heat or until oil bubbles.

    Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, for 5 to 8 minutes. Arrange the remaining berries gently on top of the batter. Place the pan 4 to 5 inches below the broiler and cook until the top of the pancake is brown and the center is just set but still soft. Gently slide the pancake onto a warmed serving place, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries.
    Last edited by KandisInMi; 03-07-2010 at 06:41 PM.

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