Prep
< 5 minsBake
0-5 minsServes
5 to 10Difficulty
Easy About
Say hello to your new favourite pancake recipe! These souffle pancakes are incredibly fluffy and delightfully light and airy. Use your favourite toppings for a totally irresistible breakfast or brunch, which the whole family will love!
How to make Soufflé Pancakes
Place two egg yolks into a large bowl and add milk. Whisk to combine. Sift in the flour and baking powder and whisk to combine. Heat a large non-stick frying pan over a small heat and add the vegetable oil. Wipe off any excess oil with paper kitchen towel.
In a separate bowl, place the egg whites and using an electric mixer or a kitchen whisk, start beating the egg whites. Add the sugar in three separate additions, beating the mixture well, until stiff peaks.
Add about 1/3 of the egg whites into the yolks mixture and fold using spatula, until well combined. Gently fold the remaining egg whites into the mixture, taking care not to over-mix.
Transfer the mixture into a piping bag fitted with the plain large nozzle and pipe the pancakes directly into the frying pan, making sure the pancake batter is piped into high stacks. Alternatively, you can just use a ladle spoon or even an ice cream scoop to add the batter into the frying pan. Cover the pan with the lid and cook the pancakes for 5 minutes, then gently flip the pancakes into the other side, cover with lid and cook for another 5 minutes or until golden.
Top the pancakes with your favourite toppings and enjoy!
Ingredients – 7 items
1
Large eggs
Separate the whites and yolks
Flour
Baking powder
Milk
Vanilla extract
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Vegetable oil
For cooking
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300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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Recipe in bio!
#carrotday #internationalcarrotday2024 #carrotcake #carrotcakerecipe #cakedecorating #eastercake #easterrecipe #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #carrotcakecupcakes
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