Special Occasions Recipes - Lemon Soufflé Pancakes with Raspberry Sauce Recipe

Ingredients

Serves 4

• 50 g/2 oz plain flour, sifted

• 1 egg, beaten

• 200 ml/7 fl oz milk butter, for greasing

• 25 g/1 oz icing sugar

Lemon soufflé filling:

• 25 g/1 oz butter

• 25 g/1 oz plain flour

• 300 ml/1/2 pint milk

• 25 g/1 oz caster sugar

• grated rind and juice of 1 lemon

• 2 eggs, separated, plus 1 egg white

Sauce:

• 250 g/8 oz raspberries

• 50 g/2 oz icing sugar

• 4 tablespoons lemon juice

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Method:

1. To make the pancake batter, sift the flour into a mixing bowl. Make a well in the centre and drop in the egg. Mix well.

2. Gradually add half the milk, beating well and drawing in the surrounding flour to make a thick smooth batter. Stir in the remaining milk. Grease a 15 cm/6 inch frying pan and make 8 small pancakes, then set aside.

3. To make the filling, melt the butter in a pan, stir in the flour and cook for 2-3 minutes. Stir in the milk, sugar, lemon rind and juice.

4. Bring to the boil, stirring until the filling thickens. Cool slightly, then beat in the egg yolks. Whisk the egg whites in a grease-free bowl until stiff, then lightly fold into the mixture.

5. Put 1 tablespoon of the lemon mixture into each pancake, then fold it over. Arrange the pancakes carefully in a single layer in a baking dish and sift a little icing sugar over each.

6. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10-15 minutes.

7. To make the sauce, sieve the raspberries into a bowl, then add the icing sugar and lemon juice and mix well. Serve the pancakes hot, with the raspberry sauce in a jug.