Sweet Souffle Pancake with Berries & Nuts

Serves 4
Time 35 minutes


For the pancakes

2 tbsp butter, melted 

1 cup self-raising flour

¼ cup sugar

1 cup milk

½ tsp vanilla extract

3 large eggs, separated


To serve

Cottage cheese 

¼ cup chocolate chips

1 punnet raspberries

1 punnet blueberries 

Icing sugar

Maple syrup 


2 tbsp chopped almonds


Preheat oven to 175°C.

Separate the egg whites and whisk until light and fluffy. In a separate bowl, use a whisk to combine the flour, sugar, baking powder, melted butter, milk, vanilla and egg yolks until it forms a smooth batter. 

Add one-third of the egg whites to the pancake batter and fold through, fold remaining egg whites through, by doing this in steps it will keep the batter light and fluffy. 

Melt a tablespoon of butter in a hot pan, pour the batter into the centre of the pan and cook on a low heat for 2-3 minutes. Transfer the pan to the hot oven and cook for 10-15 minutes or until the pancake has risen and set. 

Flip out of the pan and on to your serving plate. Top with spoonfuls of cottage cheese, chocolate chips, raspberries, blueberries, icing sugar, maple syrup, mint and chopped almonds.