Ingredients for easy Japanese souffle:
- 2 egg yolks
- 3 egg whites
- 1/4 cup (2floz/60ml) cream
- 1 pinch of salt
- 1/4 cup (2floz/60ml) milk
- ¼ cup (1 1/4 oz/40g) all purpose flour
- 1 tablespoon caster/granulated sugar
- maple syrup to serve
- 2 tablespoons (1oz/30g) melted butter
- 5 strawberries , quartered
- 3 tablespoons blueberries
Preparation of easy Japanese souffle pancake:
In a bowl, beat together the egg yolks, cream, and milk. Add the flour, sugar, and salt slowly stirring until just combined. Lastly, stir in the melted butter and mix well. In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the egg whites into the batter. It is ok to leave some lumps, they will work themselves out in the cooking. Heat a lightly greased 8-inch nonstick ovenproof skillet, or heavy cast-iron skillet with butter, over medium heat. Pour the batter into the pan. Cover with a saucepan lid and cook gently until the bottom of the pancake is lightly browned and bubbles appear around the edges, approximately 5 – 8 minutes. Add the berries gently on top of the batter. Place the saucepan under a low grill or broiler and cook until the top of the pancake is brown and the center is just set roughly 2-3 minutes. Gently slide the pancake onto a serving platter, dust with powdered sugar and whisk it to the table. Serve with more sliced strawberries and raspberries and drizzle with maple syrup.
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