Souffle Pancakes - cooking recipe

Ingredients

150 g plain flour
50 sugar
3 eggs, separated
1/2 teaspoon vanilla essence
450 ml skim milk

Preparation

Stand the jam or compote in a basin on top of the aga to warm and soften.
Sieve the flour into a mixing bowl stir in the sugar and make a well in the centre of the flour mixture.
Add the egg yolks and some of the milk.
Whisk or beat in gradually adding more milk to make a smooth batter.
Beat in the vanilla essence.
Whisk the egg white until white and fluffy but not stiff.
Beat 1 tablespoon egg white into the batter and then gently fold in the remaining egg white.
Heat the pan on the boiling plate.
Transfer to the simmering plate and add enough butter to grease the pan.
Pour in enough batter to cover the.
base of the pan and cook the pancake until set flip over and cook the second side briefly.
Slip onto a warm plate or dish spread softened warm jam or fruit compote over half the pancake and fold over the second half.
Keep warm in the simmering oven.
Repeat using all the batter.
Dust with icing sugar and serve.
You will need a good strong pan to make these but they make a delicious dessert.
Do not be too ambitious and make them only when cooking for a small number of guests.