Skillet Apple Soufflé Pancake with Blackberry Spoon Fruit

• 6large eggs, separated
• 100gplain flour
• 180mlwhole milk
• 65gcaster sugar, divided
• 1 tspvanilla extract
• a pinch of fine salt
• 500geating apples, peeled, cored and cut into thin wedges
• 35gbutter
• 350gblackberries
• 15mllemon juice
• 2gfinely grated lemon zest

Method

1. 1Heat the oven to 220°C/200°C fan. Whisk the egg yolks, flour, milk, 25g of the sugar, vanilla and salt until smooth, then leave for 25 minutes until the batter looks slightly thicker and the flour has fully hydrated.
2. 2While the batter rests, put the blackberries, lemon zest, 1 tbsp lemon juice and 20g of the remaining sugar in a small saucepan. Cook over a medium heat for 8 minutes until the berries have collapsed into a glossy, spoonable fruit sauce, crushing a few against the side of the pan as they soften.
3. 3Put a 26cm ovenproof frying pan in the oven for 10 minutes until properly hot. Keep the blackberry spoon fruit warm over the lowest heat, or set it aside if it is already thick and glossy.
4. 4Whisk the egg whites to soft peaks. Add the remaining 20g sugar a little at a time, then whisk for 2 minutes until the whites are glossy and hold a medium peak that folds over at the tip.
5. 5Stir one third of the egg whites through the rested batter to loosen it. Fold in the rest with a large spoon, stopping as soon as no white streaks remain so you keep the air in it.
6. 6Carefully take the hot pan from the oven and melt in the butter. Add the apple wedges in an even layer and cook on the hob for 6 minutes until lightly golden at the edges.
7. 7Pour the batter over and around the apples, then return the pan to the oven. Bake for 20 minutes until deeply puffed, golden brown and set at the centre with only the slightest wobble.
8. 8Spoon the warm blackberry fruit over the pancake and serve immediately. It will sink a little as it reaches the table, which is exactly right.

Per serving

kcal

322

protein

11.4g

fibre

5.6g

carbs

43g

fat

12.2g