White chocolate and cherry soufflé pancakes
Ingredients
Metric
Imperial
Macerated cherries
- 150g of cherries, pitted and halved
- 1 tbsp of icing sugar
- 1 tbsp of lemon juice
Pancakes
- 2 Freshlay Farms Golden Yolker® eggs, yolks and whites separated
- 80ml of whole milk
- 1 tsp vanilla extract
- 100g of Doves Farm Organic Plain White Flour
- 1 tsp Doves Farm Baking Powder
- 50g of white chocolate, melted
- 1 tbsp of caster sugar
- butter, for frying
Garnish
Method
Mix the cherries with the icing sugar and lemon juice. Set aside to macerate while you make the pancakes
- 150g of cherries, pitted and halved
- 1 tbsp of icing sugar
- 1 tbsp of lemon juice
In a large bowl, whisk the egg yolks, milk and vanilla. Sift in the flour and baking powder, then mix until smooth. Stir in the melted white chocolate
- 2 Freshlay Farms Golden Yolker® eggs, yolks and whites separated
- 80ml of whole milk
- 1 tsp vanilla extract
- 100g of Doves Farm Organic Plain White Flour
- 1 tsp Doves Farm Baking Powder
- 50g of white chocolate, melted
In a separate bowl, whisk the egg whites with caster sugar until stiff peaks form
- 1 tbsp of caster sugar
Gently fold the egg whites into the batter in two additions, being careful not to deflate the mixture
Heat a non-stick pan over low heat and add a small knob of butter. Spoon the batter into the pan to form 4 tall pancakes. Cover the pan with a lid and cook for 4–5 minutes until golden underneath. Flip carefully and cook for another 3–4 minutes
- butter, for frying
Stack the pancakes, top with macerated cherries
Drizzle with any leftover cherry syrup and some shavings of white chocolate
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