Strawberry soufflé pancake

Ingredients:

• 2 egg yolks

• 3 egg whites

• 2 tbsp milk

• 1 tsp vanilla extract

• ¼ cup flour

• ½ tsp baking powder

• 2 tbsp sugar

• ½ tsp lemon juice

• 1 tbsp beetroot powder (for natural pink color) or 2-3 drops strawberry extract

• fresh strawberries

Step by step:

1. In a bowl, whisk egg yolks, milk, and vanilla until smooth.

2. Sift in flour, baking powder, and beetroot powder, and mix gently

3. In a separate bowl, beat egg whites with lemon juice. Gradually add sugar and whip until glossy, firm peaks form.

4. Gently fold the meringue into the yolk mixture in three parts, being careful not to deflate.

5. Heat a non-stick pan on low heat and lightly grease.

6. Spoon tall mounds of batter onto the pan. Add a few drops of water to the pan and cover with a lid.

7. Cook for 4-5 minutes per side, then carefully flip.

8. Cover and cook for another 4 minutes until puffed up.