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Steps:

Soufflé Pancakes

1. Separate 4 eggs into egg white and egg yolks.
2. Whisk 4 egg yolks and 40g of caster sugar together.
3. Sieve in 60g of self raising flour, mix well.
4. Whisk 4 egg white with an electric mixer whilst adding 40g of sugar gradually until you get a firm peak.
5. Gently fold in 1/3 of the egg white into the mixture, repeat until all the egg white is added and that the mixture is mixed well using a spatula.
6. Coat a pan with oil, scoop in the pancake mixture evenly so that it resembles circles with a diameter of approximately 10cm. Close the lid and fry for 1min.
7. Add another spoonful of pancake batter onto each of them, close the lid and fry for another 4mins.
8. Flip the pancakes, close the lid and fry for another 5mins.

Earl Grey Syrup

1. Add 3 earl grey teabags to 100g of boiling water, wait for a few minutes for the colour and flavour to diffuse into the water.
2. Sieve the earl grey tea into a saucepan, turn on medium heat.
3. Add in 56g of caster sugar, stir until all the sugar has dissolved and it boils.
4. Remove from the heat and allow it to cool, the syrup should have thickened.

Earl Grey Whipped Cream

1. Add 150g of whipping cream, 10g of caster sugar and 7g of cooled earl grey syrup into a mixing bowl, use an electric mixer to whisk until the cream starts to thicken and leave light marks when the mixer is swirled around.
2. Remove 4g of earl grey tea fanning from 2 teabags, whisk until a small stiff peak can be seen when the electric mixer is lifted.
3. Refrigerate for 15 minutes.

Matcha Whipped Cream

1. Add 3g of caster sugar and 8g of matcha powder into 60g of whipping cream, use an electric mixer to whisk until you get a firm peak.

Tips

• When frying the soufflé pancakes, make sure to turn on lowest heat so that the pancakes do not get burnt.
• Decorate the soufflé pancakes with matcha powder or cocoa powder on top, and some berries by the side.