Pancake Souffle

.5 cup craisins
6 large eggs, separated
1 1/2 cups skim milk
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons granulated sugar
Confectioners sugar for dusting

Put oven rack in upper third of oven and preheat oven to 400°F.

Butter bottom and side of an ovenproof 12-inch heavy nonstick skillet with 1 tablespoon melted butter.

Soak craisins in hot water to cover in a bowl.

Whisk together yolks, milk, vanilla, flour, and salt in a large bowl until combined well.

Beat whites in another bowl with an electric mixer at high speed until they just hold soft peaks.

Add granulated sugar, a little at a time, beating, and beat until whites just hold stiff peaks.

Fold whites into yolk mixture gently but thoroughly.

Drain raisins and fold half of drained raisins into batter.

Pour batter into skillet and sprinkle with remaining raisins, then bake until firm and golden, 20 to 25 minutes.

Slide pancake from skillet onto a cutting board and into 6 serving portions.

Serve with fruit sauce or syrup.


Number of Servings: 6

Recipe submitted by SparkPeople user WMILLER77.