Rail ProjectRethink cooks!

Souffle Pancakes

"Light, fluffy and delicious. For an adventurous breakfast, add feta to the pineapple."

Rethinker: Lisa Nakamura

Ingredients

SERVES 4

• 200 g plain flour
• 4 egg yolks, beaten
• 4 egg whites
• 400 mL full fat milk
• 4 Tbsp caster sugar
• 4 knobs of butter, unsalted

Directions

1. To make the pancakes, sift the flour into a large mixing bowl, make a well in the centre and pour in the egg yolks and 1 Tbsp of sugar. Whisk together and slowly add the milk, whisking as you go.
2. Beat the whites in another bowl with an electric mixer until they just hold soft peaks. Add the remaining sugar and beat until the mixture holds stiff peaks. Gently fold the whites into the batter mixture.
3. Melt a little butter in an extra frying pan and ladle in batter, cooking one large pancake at a time. Allow approximately 2 minutes of cooking on the first side and 1 minute on the second, making sure they’re cooked through and golden brown on each side. Remove to the serving plates.
4. Serve with carmelized pineapples or a fruit compote and dust with icing sugar.