Coole Swan Pancake Souffle by @elenasweetthinking

Ingredients

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Coole Swan Pancake Souffle

50g Coole Swan

4 Large eggs

60g Plain Flour

55g Caster Sugar

4g Baking Powder

1g Vanilla Essence

Coole Swan, Maple Syrup and Golden Berries Sauce

50g Caster Sugar

200g Coole Swan

1/2 punnet Golden Berries

50g Pure Maple Syrup

How to make Coole Swan Pancake Souffle by @elenasweetthinking

Coole Swan Pancake Souffle

Step 1.

Separate the egg yolks from the whites and keep the egg whites in the freezer for 10 minutes.

Step 2.

Mix the egg yolks with the Coole Swan and vanilla essence.

Step 3.

Add the flour and baking powder and mix.

Step 4.

Whisk the egg whites and sugar to a soft peak meringue.

Step 5.

Fold the meringue into the batter.

Step 6.

Heat a non-stick pan on a low heat.

Step 7.

Add butter and brush the bottom of the pan.

Step 8.

Place three spoons of the batter into a cooking ring on the pan.

Step 9.

Add a little water and cover with a lid.

Step 10.

Let the souffle cook/steam for 5 minutes.

Step 11.

Take off the lid and flip the pancake and let it cook for another 5 minutes.

Coole Swan, Maple Syrup and Golden Berries Sauce

Step 1.

Make a dark caramel with the sugar.

Step 2.

Deglaze with the Coole Swan and maple syrup mix and warm.

Step 3.

Add the berries and let it cook for 3 minutes.

Step 4.

Blitz and strain. Serve warm

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