Soufflé (Jiggly) Pancakes with Apple Compote


For the compote:

  • 4 green apples, peeled and cut into cubes

  • 3cm ginger

  • 1 stick cinnamon

  • 200g caster sugar

  • 50g butter

For the pancakes:

  • 200g plain flour (or gluten-free plain flour)

  • 4 eggs, yolks separated

  • 200ml whole milk

  • 2 tbsp sugar

  • 2 tbsp butter

  • 1 lemon

  • icing sugar to garnish

Key Equipment

  • Vegetable peeler

  • Chopping board & knife

  • Pot

  • Electric mixer or whisk

  • Frying pan


To make the compote:

  1. To make the compote, peel the apples and cut into cubes.

  2. Heat a large pot or frying pan and add sugar. Allow the sugar to melt over medium heat.

  3. Once the sugar is golden brown, add butter, cinnamon stick, ginger and apples.

  4. Reduce to low heat, and cook for 5-8 minutes till the apples are soft and glazed by the liquid.

  5. Turn off the heat and set aside.

To make the pancakes:

  1. Sift flour into a large mixing bowl. Make a well in the centre, and pour in the egg yolks and 1 tbsp sugar. Whisk slowly together, adding the milk while whisking.

  2. In another bowl, beat the egg whites with an electric mixer until they form soft peaks. Add the remaining sugar and beat until the mixture becomes stiff. Gently fold the whites into the batter mixture.

  3. Melt butter in a frying pan and ladle in batter – cooking one pancake at a time. Allow 2 minutes of cooking on the first side and 1 minute on the second - making sure they’re cooked through and golden brown on each side. Remove to a warm plate.

  4. Place apple compote on half the pancake, gently fold the pancake over and dust with icing sugar and serve.

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