Japanese Soufflé Pancakes

Serves 4
Time 20 minutes


4 eggs, whites and yolks separated
¼ cup milk
¼ cup caster sugar
1 cup self raising flour, sifted
1 tsp baking powder, sifted
¼ cup caster sugar
½ tsp cream of tartar

 To serve
1 punnet raspberries
Maple syrup


Seperate the egg yolks and whites into separate bowls. To the yolks add milk, caster sugar, self raising flour and baking powder. Whisk well.
Whisk the egg whites until light and fluffy. Gradually add sugar and cream of tartar, continue whisking until glossy and thick.
Add ⅓ of the egg whites to the batter and gently fold through. Add the rest of the egg whites to the batter and fold through until batter is evenly combined.
Pour into a piping bag.
Melt some butter in a pan on a low heat. Pipe pancakes into the pan. Place a lid over the pan and cook for a few minutes on each side.
Serve with maple syrup and raspberries.