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Soufflé pancakes recipe
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If you're wanting to try a new fluffy pancake recipe, these soufflé pancakes are dreamy! The technique requires a little patience, but the results are worth it! Don't save these for Pancake Day, enjoy them all year round for a special breakfast, brunch or just because. Serve them with passion fruit or whatever toppings you fancy. See method
Ingredients
- 3 eggs
- 40g plain flour
- 5 tsp whole milk
- ½ tsp vanilla extract
- 4 tsp golden caster sugar
- ½ tsp vegetable oil
- 1 passion fruit, to serve (optional)
- drizzle of fruit coulis, to serve (optional)
High in protein and high in vitamin D
Each serving contains
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Energy
995kj
237kcal
12%
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Fat
10g
14%
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Saturates
3g
14%
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Sugars
9g
10%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 23.4g
Protein 13.5g
Fibre 0.8g
Method
- Before you start, ensure the eggs are fridge-cold. Separate the eggs into 2 bowls. Whisk the yolks, flour, milk, vanilla extract and a pinch of salt together until smooth.
- Beat the egg whites for 4-5 mins with an electric whisk to form stiff peaks. Whisk in the sugar, 1 tsp at a time, until you have a voluminous, glossy meringue. Use a metal spoon to gently fold ⅓ of the egg white into the yolk mix to loosen, then fold in the remaining whites.
- Brush the oil over the base of a lidded nonstick frying pan on a low heat. Spoon 6 tall mounds of batter into the frying pan. Drizzle 1 tsp water onto the base of the pan, cover with a lid and cook for 10-15 mins undisturbed until lightly golden on the base and the sides are bouncy to touch. Carefully turn over, add another 1 tsp water, cover and cook for 7-10 mins until the batter has set. Undercooking can cause the pancakes to deflate, so be patient.
- Serve immediately with passion fruit and a drizzle of fruit coulis, if you like.
Tip: Cook the pancake batter straight away and over a low heat to ensure a tall soufflé.
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