A Cornish girl's food adventures

Souffle pancakes

There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding them into the rest of the batter. These can be either an extremely luxurious way to start your day or a deliciously indulgent dessert, served with your favourite toppings.

serves 2
2 eggs, separated
1 1/2 tbsp sugar
1/2 tsp cream of tartar
50g plain flour
1/2 tsp baking powder
2 tbsp milk
1/2 tsp vanilla paste

berries, whipped cream, maple syrup, icing sugar etc for serving

Separate the eggs, placing the whites in one mixing bowl and the yolks in another. Use an electric mixer to whip the whites to a stiff peak. Add the sugar and the cream of tartar and whip again until the peaks become glossy. Set aside.
Sift the flour and baking powder into the egg yolks and mix together. Beat in the milk and the vanilla paste to leave you with a very thick batter. Mix a spoonful of the meringue mixture into the batter to loosen it and then carefully fold in the remaining meringue.
Lightly oil a lidded non-stick frying pan and place it over a low heat. Add dollops of the pancake batter and spread them out a little. Pop the lid on the pan and cook the pancakes on one side for a minute of two before carefully flipping them over to repeat the process on the other side. They should be lightly golden when they are cooked but still soft and fluffy in the middle.
Serve with whichever toppings you choose.

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