Berry Pancake Soufflé

1. 1

   Preheat broiler.

2. 2

   Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Whisk egg yolks separately then fold into egg whites.

3. 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. 4

   Meanwhile, to make the sauce, puree strawberries, powdered sugar and liqueur, if using, until smooth.

5. 5

   Cut pancake souffle into quarters and drizzle with strawberry sauce. Serve topped with whipped cream and remaining fruit. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.