When an elegant Western breakfast is on your mind, then soufflé pancakes is what you must surely attempt. These light pancakes served with a strawberry compote will just make your morning fantastic.

SOUFFLE PANCAKES

Ingredients

3 eggs
6 tablespoons improved flour (maida).
1 tsp vanilla essence.
3 tbsps milk.
5 tbsps castor sugar.
1 tsp lemon juice.
Butter for brushing.
Whipped cream for piping.
Strawberry compote to serve.
Fresh mint leaves for garnish.

Approach.

1. Separate the egg yolks and eggs whites into private bowls. Add refined flour, vanilla essence, and milk and blend till well integrated.
2. Include lemon juice into the eggs whites mix and beat with an electric till soft peaks. Add the castor sugar and continue to beat till stiff peaks.
3. Add a small part of the egg whites mix into the egg yolks mix and whisk till well combined. Include the remaining egg whites mix and carefully fold in till smooth and light batter is formed.
4. Heat a non-stick pan. Brush some butter on it. Add little parts of the batter, spray 1-2 tbsps water, cover the pan with a lid and cook on medium heat for 1-2 minutes. Remove the cover, and top up each portion with some more of the batter, cover the pan once again with a cover and continue to prepare on medium heat for 2-3 minutes. Thoroughly turn the pancakes, and sprinkle 1-2 tablespoons water, cover the pan again and continue to cook for 2-3 minutes on medium heat.
5. Gently take the pancakes off the pan and put on a serving pan. Pipeline out whipped cream and add a portion of the strawberry compote. Garnish with mint leaves and serve instantly.

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