This skillet pancake soufflé from Stir, Sizzle, Bake is barely sweet, ready to be topped with maple syrup or marmalade and jam. The batter can be made ahead of time and refrigerated overnight.
1 cup unbleached all-purpose flour
1 teaspoon baking powder
2 ¾ cups buttermilk
½ teaspoon salt
⅓ cup plus ½ teaspoon sour cream
½ teaspoon Grand Marnier
4 large egg yolks
5 large egg whites
⅛ teaspoon cream of tartar
¼ cup plus 1 tablespoon granulated sugar
Confectioners’ sugar, for dusting
Sift the flour and baking powder together in a medium bowl.
In a large, high-sided saucepan, stir together the buttermilk and salt. Add 2 ½ tablespoons of the butter and bring the mixture to the brink of boiling over medium-high heat. Stir occasionally to incorporate the melting butter. Using a whisk, add the flour mixture and cook for about 1 minute, until a smooth paste forms, whisking vigorously and continuously to avoid having too many lumps. Remove from heat.
Add the sour cream, vanilla, Grand Marnier, and whisk aggressively to combine. Vigorously whisk the egg yolks into the mixture, making sure to incorporate them thoroughly. Transfer the batter to a large bowl to cool down a bit; it should remain warm.
Preheat the oven to 350°F with a 10-inch cast iron skillet placed on a rack in the middle of the oven.
In a medium stainless steel bowl, beat the egg whites and the cream of tartar with a whisk for 2 minutes, until the whites are frothy. Gradually add ¼ cup of the granulated sugar and continue to whisk for another 3 to 4 minutes, until the whites hold medium peaks.
Fold half the meringue into the batter to lighten it up. Once the first half of meringue is fully incorporated, fold in the remaining half.
Remove the hot skillet from the oven and add the remaining ½ tablespoon butter. Once the butter has melted, brush it over the bottom and sides of the skillet to coat. Sprinkle the base of the skillet with the remaining 1 tablespoon granulated sugar.
Pour the batter into the prepared pan, using an offset spatula to smooth out and even off the top. Bake for about 25 minutes, until the top is dry, the edges are beginning to brown, and the pancake rises to about twice the height of the batter.
Serve the hot soufflé in the skillet. Dust it with confectioners’ sugar (about 1 tablespoon) and serve with maple syrup or jam on the side.