Pancakes foam soufflé

Name: pancakes foam soufflé
Total time: 20 min
Yield: 4
Ingredients: 60 gram flour; 150 milliliters milk; 1 egg; 1.5 tablespoon butter; 1.5 tablespoon liquid baking product; 1 tablespoon vanilla sugar; 1.5 teaspoon cinnamon powder; 2 teaspoon cocoa powder; 1.5 tablespoon coconut grater; 3 protein; 1 tablespoon sugar; 4 tablespoon Raspberry Jam; 4 tablespoon apricot jam; powdered sugar; 100 gram mixed red fruit

Ingredients

Directions

Preheat the oven to 150 ° C. Spoon the flour into a large bowl and make a well in the middle. Pour a little milk and break 1 egg above it.
Whisk together with a fork and add the rest of the milk to a smooth batter while stirring.
Then whisk lightly with a whisk. Add a pinch of salt and let the batter rest for a few minutes.
Bake this in the hot butter 4 slightly thicker pancakes. Season the batter with the vanilla sugar, cinnamon powder, cocoa powder or ground coconut.
Beat the egg whites for the foam filling with the sugar.
Put a spoonful of jam on each pancake and spread the egg white foam over it.
Fold the pancakes double and place them on a baking sheet with parchment paper.
Let the pancakes in the oven in about 30 minutes souffleren. Dust them with icing sugar and garnish with nice soft fruit, such as raspberries and strawberries.