Souffle Pancakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 150 g plain flour
• 50 sugar
• 3 eggs, separated
• 1/2 teaspoon vanilla essence
• 450 ml skim milk

Recipe

• 1 stand the jam or compote in a basin on top of the aga to warm and soften.
• 2 sieve the flour into a mixing bowl stir in the sugar and make a well in the centre of the flour mixture.
• 3 add the egg yolks and some of the milk.
• 4 whisk or beat in gradually adding more milk to make a smooth batter.
• 5 beat in the vanilla essence.
• 6 whisk the egg until and fluffy but not stiff.
• 7 beat 1 tablespoon egg into the batter and then gently fold in the remaining egg .
• 8 heat the pan on the boiling plate.
• 9 transfer to the simmering plate and add enough butter to grease the pan.
• 10 pour in enough batter to cover the.
• 11 base of the pan and cook the pancake until set flip over and cook the second side briefly.
• 12 slip onto a warm plate or dish spread softened warm jam or fruit compote over half the pancake and fold over the second half.
• 13 keep warm in the simmering oven.
• 14 repeat using all the batter.
• 15 dust with icing sugar and serve.
• 16 you will need a good strong pan to make these but they make a delicious dessert.
• 17 do not be too ambitious and make them only when cooking for a small number of guests.