Better Homes and Gardens (Australia)

SOUFFLÉ PANCAKES WITH MAPLE PEAR SYRUP

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Preparatio­n time 15 mins Cooking time 25 mins Makes 6

Cooking oil spray

2 free-range eggs, separated

/ cup milk

2 Tbsp unsalted buŽer, melted / tsp vanilla / tsp sea-salt flakes / cup plain flour

1 tsp baking powder

/ tsp ground cinnamon

2 Tbsp caster sugar

MAPLE-PEAR SYRUP

1 cup finely chopped Packham pears / cup maple syrup

STEP 1 Fold a 30 x 15cm piece of aluminum foil lengthways into thirds to make a 30 x 5cm strip. Bring the short ends together to form a ring that is 7-8cm and tape to secure. Repeat to make 6 rings. Coat insides of foil rings with cooking spray.

STEP 2 In a large bowl, whisk egg yolks, milk, bu„er, vanilla and salt. Si’ in flour, baking powder and cinnamon. Whisk to combine.

STEP 3 Put egg whites in the large bowl of a stand mixer. Beat on high until so’ peaks form. Gradually beat in sugar until stiff peaks form. Fold half of the beaten egg whites into the egg yolk mixture. Repeat with remaining beaten egg whites.

STEP 4 Arrange 3 foil rings in a lightly oiled large frying pan over medium heat. Spoon ba„er into rings, filling

each about two-thirds. Add 1 Tbsp water to pan around the rings. Cook, covered, for 8 minutes, or until bases are browned. Use kitchen scissors to cut foil away from pancakes. Carefully turn over pancakes. Add another 1 Tbsp water to pan. Cook, covered, for 5 minutes more, or until pancakes are set and browned on base. Remove to a plate. Repeat with remaining rings and baer.

STEP 5 Meanwhile, combine pears and maple syrup in a small saucepan over low heat and cook for 5 minutes, until warmed through. Serve pancakes with maple-pear syrup.

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