Soufflé pancakes with berries and white chocolate .
- In a large bowl, hand whisk the egg yolks with 12g caster sugar until pale and frothy. Slowly pour the milk in, whisking constantly until well combined.
- Next, sift in the flour and baking powder. Whisk until fully incorporated.
- In a stand mixer or with an electric whisk, whip the egg whites and cream of tartar.
- Gradually add in the remaining caster sugar and keep whipping until a thick, glossy meringue forms with peaks that hold.
- Transfer 1/3 of the meringue into the yolk mixture and mix with a hand-held whisk.
- Next, add half the remaining meringue to the yolk batter. This time, slowly mix to ensure it doesn’t deflate.
- Add the remaining egg whites and fold in very gently until well combined.
- Heat a large frying pan, with a lid, on low heat. Add a small amount of butter and use kitchen towel to rub around, leaving a lightly greased surface.
- Using an ice cream scoop or measuring cup, add 2-3 large dollops of batter in the pan. Leave space between each as they will expand. Cover with a lid and cook for 5 minutes.
- Remove the lid, add half a scoop of batter on top. Cover and cook for a further 4 minutes.
- Using a spatula, gently check the pancakes are golden on the bottom – they should release easily.
- Gently flip the pancakes. Cover and cook for a final 5 minutes. They will grow taller and fluffier. Cook the remaining batter in batches.
- Stack the pancakes high and serve with fresh berries, white chocolate and maple syrup!