Souffle 

Ingredients

• 4 Grade A eggs – separate egg whites and yolk
• 2 tablespoons of sugar and ¼ cup of sugar
• 1 teaspoon of vanilla essence
• 3 tablespoons of Fernleaf Full Cream Milk Powder + ¼ cup of water
• 2/3 cup of cake flour
• 1 teaspoon of self-raising flour

Cooking Method

1. Beat the egg yolks until mixed.
2. Add sugar, Fernleaf milk and mix well.
3. Sift cake flour and self-raising flour into the batter.
4. Flatten the batter.
5. Beat egg whites till soft peaks form, add in ¼ cup of sugar slowly until soft stiff meringue forms.
6. Add meringue into the egg yolk batter and mix until combined.
7. Add in remaining meringue.
8. Add batter into a round pan or a 7-inch skillet, smeared with cooking oil.
9. Bake at 180°C for 8 minutes.
10. Remove from oven and slice the pancakes into 4 or 6 slices.
11. Bake again at 180°C for 12-15 minutes.