Recipe: Soufflé pancakes with blackberry compote

Total time: 40 minutes, plus overnight vanilla-infusing time

Servings: 6 (makes 16 to 18 4-inch pancakes)

Note: From Warren Schwartz, executive chef at Saddle Peak Lodge. Crème fraîche is available in the dairy section of well-stocked markets.

Blackberry compote

8 cups fresh blackberries, divided

1/3cup sugar (or to taste)

3 tablespoons water

2 tablespoons lemon juice

1. Set aside 2 cups blackberries. Combine 6 cups blackberries, the sugar, water and lemon juice in a saucepan and cook over low heat until the blackberries are soft and the mixture is heated through, about 8 minutes.

2. Blend the mixture in a blender or food processor. Place the mixture back in the pan and stir in the reserved fresh blackberries; set aside.

Whipped crème fraîche

1/2cup heavy whipping cream

1/2cup crème fraîche

2 teaspoons powdered sugar

1. Combine the whipping cream, crème fraîche and powdered sugar in a bowl. Whip until the cream is stiff, about 3 minutes. Refrigerate until ready to use.

Pancake batter

2 egg yolks

1 1/2 cups milk

1 vanilla bean

1 1/2 cups flour

2 teaspoons baking powder

2 tablespoons sugar

6 tablespoons ( 3/4 stick) butter

10 egg whites

1 tablespoon powdered sugar

1. The night before preparing the pancakes, combine the egg yolks and milk in a container. Split the vanilla bean and scrape the insides into the egg yolk and milk mixture. Place the vanilla bean rinds into the mixture as well and soak overnight. When ready to use, remove the rinds.

2. Combine the flour, baking powder and sugar in a large mixing bowl. Melt the butter in a saucepan over low heat. Add the egg yolk and milk mixture to the flour and then add the melted butter. Beat the mixture with a whisk until smooth.

3. Place the egg whites in a bowl. Add the powdered sugar. Beat to form a stiff meringue.

4. Gently fold the meringue into the pancake batter.

5. Using a large spoon or a half-cup measure, drop the batter onto a hot, buttered griddle, forming small pancakes. When the pancakes begin to show bubbles on the top and look dry around the edges, about 1 1/2 to 2 minutes, gently flip them over. Continue to cook until the pancakes become somewhat firm, about 1 more minute.

6. To serve, top with blackberry compote and whipped crème fraîche.

Each serving: 578 calories; 15 grams protein; 71 grams carbohydrates; 11 grams fiber; 28 grams fat; 16 grams saturated fat; 146 mg. cholesterol; 277 mg. sodium.