Start the day right and treat yourself by making this amazingly light and airy pancake souffle. And please, be very generous with the toppings. This fluff of deliciousness is cooked using the Ingenio removable handle frying pan, making it easy to go from the hob to the oven.

Recipe by: Adrian Richardson
Time: 35 minutes
Serves: 4


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.

This recipe was cooked using the Tefal Ingenio Titanium Fusion frying pan which is part of a set. Discover Tefal Ingenio cookware.

Apr 14, 2021
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