Ingredients
For the pancakes
1 free-range egg
55g/2oz flour
150ml/¼ pint milk
1 tsp vegetable oil
For the filling
2 free-range egg whites
2 tbsp sugar
4 tbsp lemon curd
For the syrup
2 tbsp syrup from a jar of stem ginger
1 lemon, zest only
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the pancakes, place the egg and flour in a bowl and whisk together.
3. Gradually add the milk, whisking continuously, to create a smooth batter.
4. Add the oil to a hot frying pan and add a spoonful of batter, swirling around to coat the pan evenly.
5. Cook for 1-2 minutes on each side and then transfer to a baking sheet while you repeat this process to make a second pancake.
6. For the filling, place the egg whites in a clean bowl and whisk until stiffened. Gradually add the sugar, whisking continuously, until the mixture forms stiff peaks when the whisk is removed.
7. To assemble, spread the lemon curd around the base of each pancake and then divide the meringue mixture between the pancakes, covering only one half of each pancake.
8. Fold the pancakes over to seal in the meringue and place in the oven to bake for 3-4 minutes, or until they have puffed up and cooked through.
9. For the syrup, place the syrup and lemon zest in a pan and warm through over a medium heat.
10. To serve, place the soufflé pancakes onto plates and drizzle with the ginger syrup.
