Stuffed souffle pancakes - Nicola Lamb

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the egg yolks and milk in a medium to large bowl. Sift the flour and baking powder into a second bowl, then whisk into the yolk mix and set aside.

Step 2

In a separate bowl, use an electric mixer to whisk the egg whites and sugar for about 90 seconds, until you have a stiff meringue. Gently fold the meringue into the yolk mixture in three batches, until you have a homogeneous, puffy batter (try not to deflate it).

Step 3

Put two teaspoons of butter in a frying pan and put it on a medium heat. Grease six 9cm x 3cm pastry rings and, once the butter is foaming, put them into the hot pan. Spoon two tablespoons of the batter into each ring and leave the base to cook and set for about 20 seconds. Put a heaped teaspoon of your chosen filling into the centre of each ring, and top that with another tablespoon of the batter, making sure the filling is well covered.

Step 4

Add a tablespoon of water to the pan (try to avoid it touching the pancakes), cover with a lid and turn the heat down low – the steam will help the pancakes rise and cook the top of the batter.

Step 5

After five minutes, remove the lid and gently flip the pancakes – the moulds may slip off, or you can gently remove them with tongs. Cook for another four minutes, then serve immediately, drizzled with maple syrup.

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