Time and servings
Ingredients
12 total- Strawberries: 1 pack Strawberries
- 1/2 cup Cream cheese 125 mL
- 1/2 stick of unsalted butter
- 1/4 cup icing sugar 60 mL
- 1/4 tsp vanilla 1 mL
- 1 tsp lemon juice 5 mL
- For the pancake - 4 eggs
- 1/4 cup flour 60 mL
- 2 tbsp milk 30 mL
- 1/2 tsp vanilla extract 2 mL
- 1/2 tsp baking powder 2mL
- 4 tbsp sugar 60 mL
Directions
8 stepsStep 1
For the cream cheese filling, combine room temperature cream cheese, room temperature butter, icing sugar, vanilla, and lemon juice. Whip together until thoroughly combined.
Step 2
Wash and dry strawberries. Slice them in half and using a teaspoon, gently scoop out the middle.
Step 3
Using a piping bag or a plastic bag, pipe the cream cheese filling into the strawberry. Refrigerate for 30 mins - 1 hour to allow filling to set.
Step 4
For the soufflé pancake, crack open 4 eggs, carefully separating the egg whites from the yolks.
Step 5
To the egg yolks, add vanilla and milk and whisk together. Pour in the flour and baking powder and whisk to combine.
Step 6
Whip the egg whites at a high speed adding in 1 tbsp of sugar at a time until stiff peaks are reached.
Step 7
Combine the whipped egg whites with the egg yolk mixture and fold together gently to combine. Avoid over-mixing.
Step 8
With a pre-heated oiled pan on low heat, add some of the pancake batter along with 1 tsp of hot water to pan. Cover and let steam for 4-5 minutes. Flip to the other side and repeat.