Soufflé Pancakes with Gin and Maple Macerated Berries

Serves: 4 | Cooking Function: Teppanyaki Domino Hob level 4 | Prep: 20 minutes

• 200g mixed berries

• 2 tbsp gin, fruity/citrusy gin would work well

• 1 tbsp maple syrup

• ½ tbsp golden caster sugar

• 60g self-raising flour

• 1 tsp baking powder

• 2 tbsp golden caster sugar

• 1 tsp vanilla extract

• ½ tbsp mayonnaise

• 2 eggs, separated

• 2 ½ tbsp milk

• 2 tbsp sunflower oil

Note: allergens highlighted in bold above.

1. In a bowl combine the berries, gin, maple syrup and sugar. Allow to stand for at least 30 minutes to mix flavours and break down the raspberries.

2. For the batter, whisk together the flour, baking powder, sugar, vanilla extract, egg yolks, and milk until a thick smooth batter forms.

3. In a stand mixer or using a handheld electric whisk, whisk the egg whites on high speed until stiff peaks form.

4. Gently fold the egg whites into the batter mix a third at a time. This is best achieved using a metal spoon and folding in a figure of 8 motion, so all the egg whites are incorporated. Leave to stand for 30 minutes.

5. When ready to cook, heat the teppanyaki to induction level 4, and brush the surface with sunflower oil. Grease 4, 7cm ring moulds. They should be about 3cm high for best results.

6. Place the greased ring moulds along the teppanyaki. Pour the batter into the moulds until ¾ of the way full. Allow to cook for 1 minute. Then pour a splash of water on the teppanyaki between the ring moulds, and cover the pancakes with an inverted bowl. Allow the pancakes to steam for 3-4 minutes, until the pancakes are almost cooked through and lots of bubbles form on the surface.

7. Flip the pancakes and cook the other side until golden brown.

8. Loosen from the moulds using a palette knife and serve warm with the macerated berries.

For even more cooking flexibility try our Siemens Teppanyaki domino hobs or try the Teppanyaki plate for our flexInduction hobs.