Food - Soufflé Pancakes with Seasonal Fruit and Orange Sauce

You’d think that a dessert lover like me would have far more recipes for sweets than I actually do. The fact is, I am incredibly fussy when it comes to eating my favourite part of a meal, and so this invariably means that I wind up pretty much remixing every dessert I have ever made. The beauty of this is that they can be executed with minimal fuss and easily whipped up – I always say there is nothing like having a ‘learned recipe’ in your repertoire.

This recipe is one such example, and I still adore it as much as I ever did. It is light and easy, and can be assembled at the last moment; it can be made in winter or summer just by changing the fruit mix; and, last but not least, it goes well with lashings of soft-peaked hand-whipped cream, which is an absolute must for me.

When you are making the batter don’t be alarmed that it looks a bit like choux pasty, because it should. After the addition of the egg yolks, you’ll have a smooth and glossy, rather than stiff, batter. Hand-whip the egg whites if you can be bothered, especially if you are intending to leave the batter in the fridge for a few hours. It makes a huge difference as hand-whisked whites hold so much more air and do not separate or break down. Loosen the batter with a dollop of whipped whites before folding in the balance. Refrigerate until you are ready to cook the pancakes.

When it comes to frying the pancakes, try to keep them on the small side so that they look appealing when stacked. I usually make a stack of three per plate as I have done here in the photograph, but two is perfectly acceptable. Use fruit that is in season, but not too many combinations – remember to keep it simple. I have used blood oranges when they are in season and find them truly sensational, so bear that in mind the next time you see them on the supermarket shelf. When you make the syrup, be careful not to overdo the reduction as it will stiffen as it cools down.

The whole dessert is deliciously light, fluffy and tastes divine. I know you won’t be disappointed.

40g butter, plus extra for frying

25g flour

25g cornflour

250ml milk

3 eggs, separated

25g sugar

For the orange sauce:

Segments of 2 oranges, peeled

250g raspberries or strawberries (halved and with stalks removed), or a sliced mango and pulp of 2 passionfruit

2 tbsps orange liqueur, e.g. Cointreau or Grand Marnier

150g sugar

300ml orange juice, freshly squeezed

Zest of 1 orange

Zest of 1 lemon

To serve:

Four pistachio nuts, chopped

Icing sugar

Hand-whipped cream

Method:

1.            Melt the butter, sprinkle in the flour and cornflour, and stir thoroughly to make a smooth roux.

2.            Add the milk gradually, stirring constantly to ensure a lump-free mixture, and bring to the boil. Transfer the batter to a mixing bowl and beat in the egg yolks one at a time.

3.            Whisk the egg whites until stiff, slowly adding the sugar, then gently fold them, a little at a time, into the batter.

4.            To make the sauce, place the orange segments in a shallow dish with the raspberries or strawberries, or sliced mangoes and passionfruit pulp. Place the liqueur, sugar, fresh orange juice, and orange and lemon zest in a saucepan. Bring to the boil, then turn down and simmer for 20 minutes or so until you have a slightly thickened sauce.

5.            Meanwhile, melt a small knob of butter in a frying pan and, when just sizzling, quickly fry small pancakes, three or four at a time, until golden on both sides. Keep them warm.

6.            To finish the sauce, add the fruit and its juices to the syrup and heat through gently.

7.            Place a pancake on each plate and cover with fruit and a little sauce. Top the fruit with a second pancake and pour over a little more of the sauce. Sprinkle with pistachios and icing sugar, and serve immediately. Pass around a bowl of hand-whipped soft-peaked cream.

Serves 4–6