That never happens! Usually, I just pin delicious-looking things, then I sit around and wonder what to make for dinner until it's too late and I end up eating freezer-burned ice cream.
I took it as a sign from the Pinterest gods that I had to make it. When I pulled up the recipe, I realized the proportions were for one person. I don't cook anything for one person unless it involves a microwave and popcorn. So, I set about reworking the recipe for a family.
Aiming for four servings, I started with four eggs and went from there. Quadrupling a recipe doesn't generally work out well for me, especially if sugar or flour are involved. So, I eye-balled things until the batter looked right. I also wasn't sure in the original recipe if there were supposed to be extra egg whites or not. Since I hate wasting egg parts, I decided to do it my way. Then, when that came out extremely delicious, I made it again and measured everything for your sake. :)
I'm going to apologize for my photos. My photographer had the flash off until the end. Well, and it's a cell phone camera. Um, and I'm not a food photographer.
Assemble your ingredients. Don't forget your milk like we did when we took this picture.
Separate those eggs. Don't stop to remove the blue fingernail polish from the Fourth of July. But you should definitely stop to let the kid separate at least two of the eggs.
Whisk those eggs to nice peaks. Silently thank your mother once again for that Kitchen Aid she gave you for Christmas many years ago. Curse the shiny bowl reflecting the messy kitchen I was trying to hide with artful photography.
Dump all of the other ingredients into a bowl and stir until most of the lumps are gone. You may use the stove as a surface to do this if a) it is turned off and b) your kitchen is the size of a postage stamp.
Fold in the egg whites. Despite the movement in this picture, this does not mean "whip around like the Tilt-a-Whirl at the county fair." It means you make deep, wide turns of your spatula, lifting the gooey batter through the egg whites. The goal is to lighten up the gooey batter with the egg whites. You should be able to see a few small lumps of egg whites when you are done and your batter should be substantially more fluffy.
By the way, this trick of separating the egg whites and whisking them is my secret to the most awesome waffles ever. Works for any waffle recipe. Or pancakes. That's a post for another time.
You'll notice I moved off the stove to the four inches of counter space to the right. That's because I had to heat the stove up for the next part. And because I enjoy having a bowl of batter teetering precariously on the edge of my counter. I really love it when it crashes to the floor and I get to clean batter out from under my refrigerator. It's the best!
This is really only two tablespoons of butter. I swear. Apparently, butter gains 10 pounds on camera.
Coat the skillet in the melted butter and dump the batter in the skillet. I would recommend medium high heat, but I used the "let's touch the sun" setting on my stove. That resulted in a burned bottom to my souffle. (Don't worry. We scraped it off and added extra honey, so it was fine.) Definitely use medium high.
I sliced the strawberries straight into the batter because I believe in creating as few dirty dishes as possible. I also believe in using a steak knife if all of your paring knives suddenly come up missing after you've put the batter on the stove and you are frantically spinning around the kitchen looking for a knife.
After I cut up four large strawberries, I decided the fruit was only sitting on top. I didn't like that, so I used my knife to tuck the fruit into the souffle a bit. Then, I cut up four more strawberries because the top didn't look pretty any more.
With the blueberries, the kiddo had a brilliant idea to throw the blueberries one at a time into the batter. It became a fun game of how far she could get them to go in. I'll admit: it was kind of a hoot. Unfortunately, we let the game go on a little too long and burned the bottom more. It's ok, though, we just added more honey.
Is it wrong I want to eat it right now? Sooooooo yummy.
Into the oven it went and it was transformed into this:
Yum, yum, yum! Pay no attention to the grimy goobers in the oven. Oh, and keep that oven mitt on the handle until you have served breakfast or you may end up in the hospital getting skin grafts on four fingers.
Again, sorry about the blurry picture. My fingers had fallen off during a tragic hot handle incident and I was using my tongue to push the button on the camera.
OH MY GLORY! THANK YOU, BEES! THANK YOU, BLUEBERRY FARMERS! THANK YOU, STRAWBERRY PICKERS!
It is completely ok if you want to lick the screen right now. I am.
The thing that is totally awesome about this recipe? This is breakfast, but add a dollop of lightly sweetened whipped cream or vanilla ice cream (or both, hey, I won't judge) and you have dessert!
Fruit & Honey Soufflé for Four
Four eggs, separated
2/3 cup warm milk
1 cup flour
pinch of salt
1 tsp vanilla
1/4 cup honey
2 T butter
Fruits (I used 8 large strawberries and two handfuls of blueberries)
Pre-heat oven to 400 degrees. Whisk egg whites to peaks, but stop before they get dry. Mix egg yolks, milk, flour, salt and honey until blended, but some lumps remain. Add vanilla. Fold in egg whites. Heat a 10- or 12-inch skillet with 1-2 tablespoons of butter. Add batter to skillet over medium heat. Add fruits. Cook just 2-3 minutes, then put pan into the oven for 12-15 minutes, until brown on top. Serve with additional honey. Or whipped cream. Or vanilla ice cream. Or just put your face directly in it.
I keep looking at this recipe and thinking of endless things I can do with it. Certainly, there are many fruits that would work. I wonder if it would be easy to use whole wheat flour to bump up the nutrition a bit more. I also wonder if a corn bread version would be possible. Also, subtract the honey and fruit, throw in cheese and spinach and you have a dinner souffle.
I need chickens.