Souffle Pancakes

Recipe by duonyte
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stand the jam or compote in a basin on top of the aga to warm and soften.
  • Sieve the flour into a mixing bowl stir in the sugar and make a well in the centre of the flour mixture.
  • Add the egg yolks and some of the milk.
  • Whisk or beat in gradually adding more milk to make a smooth batter.
  • Beat in the vanilla essence.
  • Whisk the egg white until white and fluffy but not stiff.
  • Beat 1 tablespoon egg white into the batter and then gently fold in the remaining egg white.
  • Heat the pan on the boiling plate.
  • Transfer to the simmering plate and add enough butter to grease the pan.
  • Pour in enough batter to cover the.
  • base of the pan and cook the pancake until set flip over and cook the second side briefly.
  • Slip onto a warm plate or dish spread softened warm jam or fruit compote over half the pancake and fold over the second half.
  • Keep warm in the simmering oven.
  • Repeat using all the batter.
  • Dust with icing sugar and serve.
  • You will need a good strong pan to make these but they make a delicious dessert.
  • Do not be too ambitious and make them only when cooking for a small number of guests.
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