Forest Fruit Soufflé Pancakes

Light pancakes filled with a fluffy egg white, forest fruit, and biscuit mixture, then baked until golden and dusted sugar.

Vegetarian Dessert Pancakes Sweet Soufflé

Estimated Nutrition

Calories

223.1

kcal / serving

892.4 kcal total

Carbs

31.6g

per serving

126.3 g total

Fat

per serving

32.1 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Icing Sugar

To dust

Dairy

piece

Eggs

Free-range, beaten

tbsp

Milk

Fruits

Forest Fruits

Frozen, defrosted

GrainsCereals

tbsp

Plain Flour

Digestive Biscuits

Crushed

OilsFats

tsp

Vegetable Oil

Other

piece

Egg Whites

Free-range

Method

Preheat the oven to 200°C.

Mix eggs, flour, and milk in a bowl to create a thin batter.

Cook four thin pancakes in a greased frying pan for 2 minutes per side.

Whisk egg whites and sugar in a clean bowl until glossy stiff peaks form.

Fold the forest fruits and crushed biscuits into the whisked egg whites.

Place the filling onto pancakes, fold into half-moons, and bake for 10 minutes.

Serve the pancakes immediately with a dusting of icing sugar.