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Pancake souffle, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Pancakes, Souffle

Ingredients portion 4

Pancake flour ½ cup

Chicken egg 6 pieces

Natural yoghurt ⅓ cup

Vegetable oil 1 tablespoon

Cooking instructions 30 minutes

1 Separate the whites from the yolks and beat the yolks in a bowl with a mixer until stiff. Add the pancake mix and yoghurt. In a separate bowl, whisk the egg whites until stiff and combine with the mixture.

2 Pour some vegetable oil into a frying pan and heat it up. Use a tablespoon to pour the mixture into the pan and cook for 5 to 7 minutes until the pancakes are crispy on both sides. Serve with syrup or fresh berries.

Fergana pilaf

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .