SOUFFLÉ PANCAKES WITH HOMEMADE BERRY COMPOTE AND CREAM

Ingredients

• 2 eggs
• 2 tbsp sugar
• ¼ cup cake flour
• ¼ tsp baking powder
• 1½ tbsp milk
• ¼ tsp vanilla extract
• ½ tsp white vinegar
• 1 tbsp oil
• Water for steaming
• Toppings of your choice

Toppings

• Butter
• Whipping cream
• Berry compote (sugar, berries and orange juice)
• Maple syrup

Instructions

1. Separate the egg yolks and egg whites.
2. Whisk the egg yolks in a medium bowl.

3. Add milk and vanilla and beat the mixture until frothy and thick.
4. Sieve the flour and baking powder and add into the egg yolk mixture.
5. Whisk to combine thoroughly but do not overmix.
6. Whisk the egg white with sugar and vinegar into a light and fluffy meringue.

7. Add a scoop of egg white meringue to the egg yolk batter and mix until well incorporated.
8. Carefully fold the remaining egg white meringue into the yolk batter, making sure not to break the air pockets.
9. Heat a pan on the lowest heat.
10. Grease it with oil.
11. Take a scoop of batter and add it to the pan.
12. Add another scoop on top.

13. Sprinkle a few drops of water into the pan, cover immediately and steam cook for 2–3 minutes.
14. Open the lid and add another scoop of batter on top of the existing pancake.
15. Cover and cook for another 2–3 minutes.
16. Flip over, cover and cook the other side for another 2–3 minutes (add a few drops of water again to create steam).

17. That’s it, your super soft and fluffy soufflé pancakes are ready.
18. Remove and serve immediately with all your favourite toppings.
19. Enjoy.