Souffle Pancakes V Recipe

In a large bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thick.

Whisk in the milk and vanilla extract until smooth.

Sift together all-purpose flour, cornstarch, baking powder, and salt in a separate bowl.

Gently fold the dry ingredients into the yolk mixture until just combined; avoid overmixing.

Stir in the melted butter until the batter is glossy and homogeneous.

Let the batter rest for 15-20 minutes while you whip the egg whites.

In a clean, dry bowl, beat the egg whites on medium-high speed until foamy.

Add cream of tartar; continue beating until soft peaks form.

Gradually add the sugar and beat to stiff, glossy peaks.

Gently fold about a third of the whipped whites into the yolk batter to lighten.

Fold in the remaining whites until just incorporated, being careful not to deflate the mixture.

Heat a nonstick skillet or frying pan over medium-low heat and lightly grease with butter.

Spoon scoops of batter (about 1/4 cup each) onto the pan; cook until edges look set and bottom is golden, about 2-3 minutes.

Carefully flip or invert and cook for another 1-2 minutes until puffed and cooked through. Keep warm.

In a small bowl, whisk the egg yolks with granulated sugar until smooth.

In a saucepan, gently heat yuzu juice (and zest if using) until warm.

Slowly whisk the hot juice into the yolk mixture to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat; whisk in the butter pieces until glossy. Add the pinch of salt.

Strain the curd through a fine sieve into a clean jar or bowl and cool to room temperature before refrigerating.

In a bowl, combine mixed berries with sugar and lemon juice. Gently toss and let macerate 10-15 minutes to release juice.

If desired, briefly warm the berry mixture in a small pan to release more juices, then cool slightly.

Reserve until serving; you will spoon a portion onto each pancake and drizzle with yuzu curd.

Stack two soufflé pancakes per serving on a plate.

Between layers and on top, spoon generous dollops of yuzu curd.

Top with the macerated berries and a light drizzle of any remaining juice.

Finish with a light dusting of powdered sugar if desired and serve immediately while warm.