make.eat.share.
Flippin’ marvellous
“Fancy something different for Pancake Day (Tuesday 1 March)? If you’re up for waffles, I have a pair of temping recipes. Or how about French galettes, or even soufflé pancakes? For that matter, why wait? Whip up some batter and have fun”
JESS MEYER, ACTING DEPUTY FOOD EDITOR
Soufflé pancakes
RECIPES AND FOOD STYLING: JESS MEYER. PHOTOGRAPHS: HANNAH HUGHES. STYLING: LAUREN MILLER
Serves 1 (makes 2) Hands-on time 15 min
SCALE IT UP
Like a traditional soufflé, these sky-high pancakes rely mostly on the airy power of whisked egg white to make them puff. If you’re making them for more than one person you’ll need multiple pans, as they’re best eaten straightaway.
DON’T WASTE IT
Save the egg yolk and add to creamy sauces or pastry to enrich them. Or mix with a little milk/water and use as an egg wash for pastry.
• 1 medium free-range egg, separated, plus 1 extra egg white
• 2½ tbsp caster sugar
• ½ tsp vanilla extract
• 2 tbsp whole milk
• 4 tbsp plain flour
• ¼ tsp baking powder
• ¼ tsp cream of tartar
• Butter to grease
• Maple syrup, salted butter and icing sugar to serve
1 Whisk the egg yolk, half the sugar and vanilla together in a small bowl until pale and frothy. Add the milk, whisking until well combined, then sift in the flour, baking powder and a pinch of salt and mix until incorporated.
2 In a separate clean bowl, combine the egg whites and cream of tartar. Beat with an electric hand mixer to soft peaks (the tops should flop over when you lift out the beaters). Add the remaining sugar and continue beating to stiff, glossy peaks.