Souffle Pancakes

Ingredients

• 3 eggs
• 6 tablespoons refined flour (maida)
• 1 teaspoon vanilla essence
• 3 tablespoons milk
• 5 tablespoons castor sugar
• 1 teaspoon lemon juice
• Butter for brushing
• Whipped cream for piping
• Strawberry compote to serve
• Fresh mint leaves for garnish

Method

1. Break the eggs, separate the yolks and eggs whites and put into individual bowls. Add refined flour, milk and vanilla essence to the yolks and whisk till well combined.
2. Take egg whites in a large bowl, add lemon juice and beat with an electric till soft peaks are formed. Add castor sugar and continue to beat till stiff peaks are formed. 
3. Add a small portion of the egg whites mixture to the egg yolks mixture and whisk till well combined. Add the remaining egg whites mixture and gently fold in till the batter is smooth and light.
4. Heat a non-stick pan and brush some butter on it. Spread 2-3 small portions of the batter, sprinkle 1-2 tablespoons water, cover the pan with a lid and cook on medium heat for 1-2 minutes. Remove the lid, flip the pancakes, sprinkle some water, cover the pan with a lid and continue to cook till done. Make more pancakes with the remaining batter.
5. Transfer the pancakes onto individual serving plates, pipe whipped cream rosettes on each of them and drizzle strawberry compote on the rosettes. Garnish with mint leaves and serve.