Soufflé pancakes with berries and white chocolate  .


  1. 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.
  2. Next, sift in the flour and baking powder. Whisk until fully incorporated.
  3. In a stand mixer or with an electric whisk, whip the egg whites and cream of tartar. 
  4. Gradually add in the remaining caster sugar and keep whipping until a thick, glossy meringue forms with peaks that hold.
  5. Transfer 1/3 of the meringue into the yolk mixture and mix with a hand-held whisk.
  6. Next, add half the remaining meringue to the yolk batter. This time, slowly mix to ensure it doesn’t deflate.
  7. Add the remaining egg whites and fold in very gently until well combined.
  8. 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.
  9. 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. 
  10. Remove the lid, add half a scoop of batter on top. Cover and cook for a further 4 minutes.
  11. Using a spatula, gently check the pancakes are golden on the bottom – they should release easily.
  12. Gently flip the pancakes. Cover and cook for a final 5 minutes. They will grow taller and fluffier. Cook the remaining batter in batches.
  13. Stack the pancakes high and serve with fresh berries, white chocolate and maple syrup!

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