Japanese soufflé pancakes with berries

Ingredients

For 1 serving

• Eggs1
• Egg whites33 g
• All-purpose flour25 g
• Reduced-fat milk25 ml
• Sugar1 teaspoon
• Baking powder1 g
• Sunflower oil1 teaspoon
• Nonfat Greek yogurt80 g
• Strawberries60 g
• Blueberries40 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Separate the egg: put the yolk in a bowl and the white together with the egg whites in a clean, dry bowl. Wash the strawberries and blueberries, dry them and cut the strawberries into pieces.
2. Whisk the yolk with the milk, then sift in the plain flour with the baking powder and whisk until the batter is smooth.
3. Whip the egg whites with an electric whisk, adding the sugar halfway, until stiff and glossy; fold them into the batter in 3 additions with a spatula, lifting from the bottom so they don't deflate.
4. Heat a non-stick pan with a lid over the lowest heat and grease it with the oil using kitchen paper; spoon in 2 tall mounds of batter, add a spoonful of water around the edges of the pan and cover: the steam makes them rise.
5. Cook for 5 minutes, flip gently with a wide spatula, cover again and cook for another 5 minutes, until golden outside and springing back when pressed.
6. Serve at once with the Greek yoghurt, strawberries and blueberries, before they sink.