04 Feb SOUFFLÉ PANCAKES WITH RASPBERRY SAUCE RECIPE
Soufflé Pancakes Recipe:
Ingredients for Pancake Batter:
1 cup of flour
2 egg yolks
200 ml of milk
1 tbsp of sugar
1 tbsp of vanilla
Ingredients for Soufflé Batter:
2 egg whites
1 tbsp of sugar
1 Box of Raspberry
half cup orange juice
A bit of butter
1 cup of sugar
Step one: Mix the pancake batter together. Add the flower, sugar, vanilla and egg yolk in to the mixing bowl and slowly add milk and whisk everything together.
Step two: Using your mixer or electric mixer mix the egg white and sugar together. Mix it till it get some soft peaks, or till you flip the bowl over the mixture doesn’t drop to the floor.
Step three: Fold the soufflé batter in to the pancake mixture remember not to stir it. It will break the batter up and the pancakes won’t be as fluffy.
Step four: Cooking the Raspberry sauce. Throw a bit of butter in to the pan just to grease it add in the sugar, lemon juice and orange juice and cook for 3-4 min till the sauce reduces a little then add in the raspberry toss it in the sauce. Try not to stir the raspberry too long cause the raspberry will break up.
Step five: Add a little butter on to the pan and ladle a scoop of batter on to the pan. It should take 2 – 3 min on one side and and 1 – 2 min for second side. Basically if the two sides are golden brown you are golden!
The Soufflé pancake is not something I made from scratch its something I used from Gordon Ramsay recipe except I added vanilla to my batter. If you google “Soufflé pancakes with rhubarb compote recipe” you will find his version all over the web.