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Soufflé pancakes recipe

Soufflé pancakes recipe

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Created by The Tesco Real Food team

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

  • Energy

    995kj
    237kcal     12%

  • Fat

    10g 14%

  • Saturates

    3g 14%

  • Sugars

    9g 10%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 23.4g Protein 13.5g Fibre 0.8g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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