Japanese soufflé pancakes with NUTELLA®, berries and mint

A combination of freshness provided from bursting berries with a touch of rich NUTELLA®, all stacked neatly on a tower of soufflé pancakes.

4

Serves

10m

Prep

4m

Cook

Ingredients

  • 6 eggs
  • 4 ½ tbsp caster sugar
  • 90g cake flour whisked with 1 tsp baking powder
  • 1 tsp baking powder
  • 90ml milk
  • 1/2 tsp cream of tartar
  • 1kg NUTELLA®  Foodservice Piping Bag (166996)
  • Fresh raspberries and blueberries, to decorate
  • Mint leaves, to decorate
  • Freeze-dried raspberry, to decorate

Method

1. Getting started

Separate eggs. Whisk 3 egg yolks with 1 ½ tbsp caster sugar until frothy. Gradually add the milk, whisking. Sift over the cake flour mixture and whisk until well combined.

2. Making the meringue

In a stand mixer, add all of the egg whites and cream of tartar and whisk, gradually adding 3 tbp sugar, until a thick and glossy meringue comes together.

3. Mix it

Whisk 1/3 of the meringue mixture into the yolk mixture until completely incorporated. Add half of the remaining meringue and gently whisk to combine.

4. Fold it

Carefully add the yolk/meringue mixture to the remaining meringue and very gently fold through until just combined. Transfer mixture to a large piping bag.

5. Pipe it

Preheat a very-lightly greased griddle to low heat. Cut the piping bag tip to make quite a large opening (about 3cm in diameter). Pipe the batter onto the griddle, layering as high as you can before the pancake spreads. Repeat with remaining batter then place a griddle cover over the top and gently cook for 3-4 mins each side or until light golden.

6. To serve

Pipe NUTELLA® on 3 pancakes and very gently spread. Layer to assemble then decorate with raspberries, blueberries, mint leaves and a sprinkle of freeze-dried raspberries.

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