Berry Pancake Soufflé – a delicious recipe with eggs, sugar, butter, raspberries, blueberries, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat broiler.
2
Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Whisk egg yolks separately then fold into egg whites.
3
Melt butter in a 10-12 inch ovenproof frying pan, swirling to coat surface. Pour egg mixture into pan. Cook for 2-3 mins, until edges are lightly golden. Add 3/4 of the raspberries and blueberries. Broil for 1-2 mins, until top is set and light golden brown.
4
Meanwhile, to make the sauce, puree strawberries, powdered sugar and liqueur, if using, until smooth.
5
Cut pancake souffle into quarters and drizzle with strawberry sauce. Serve topped with whipped cream and remaining fruit. Dust with powdered sugar.
298
kcal
Calories
17
g
Fat
25
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 None eggs, separated, 2 tbsp granulated sugar, 2 1/2 tbsp butter, 1/4 lb raspberries, and more.
Yes, Berry Pancake Soufflé falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
