Mary Berry Soufflé Pancakes with Broccoli and Cheese Recipe

This light and airy Mary Berry Soufflé pancakes with broccoli and cheese Recipe is made with fresh eggs, sharp cheddar, and tender broccoli florets, ready in just 20 minutes. The batter rises spectacularly in the pan, transforming into a golden, fluffy cloud that melts in your mouth. I love making this for a lazy weekend brunch because it feels incredibly luxurious but uses simple pantry staples.

Why This Classic Works

I used to be intimidated by anything with the word “soufflé” in the title, assuming it required technical wizardry and a silent kitchen. However, this pan-cooked version removes the stress of baking while keeping that signature airy texture. The separation of eggs allows you to incorporate air into the whites, giving the pancake its impressive height without needing yeast or buttermilk.

The combination of broccoli and cheese is a traditional pairing that balances the richness of the egg yolks perfectly. Making this taught me that the key to a stable lift is ensuring your bowl is spotlessly clean before whisking the whites; even a speck of yolk can prevent them from reaching full volume.

Mary Berry Soufflé pancakes with broccoli and cheese Recipe Ingredients

• 3 large eggs, separated
• 150g (5 oz) broccoli florets, cut into small bite-sized pieces
• 50g (2 oz) mature Cheddar or Gruyère cheese, grated
• 1 tbsp snipped fresh chives or parsley
• 1 tbsp double cream or full-fat milk
• 15g (½ oz) unsalted butter
• Salt and freshly ground black pepper

How To Make Mary Berry Soufflé pancakes with broccoli and cheese Recipe

1. Prepare the Broccoli: Steam or boil the broccoli florets in salted water for 3-4 minutes until just tender but still retaining a bite. Drain thoroughly and pat dry with kitchen paper to remove excess moisture, then set aside.
2. Whisk the Yolks: In a medium bowl, beat the egg yolks with the cream (or milk), chopped herbs, half the grated cheese, and a generous pinch of salt and pepper until combined.
3. Whip the Whites: In a separate, spotlessly clean bowl, whisk the egg whites until they form stiff peaks. You should be able to turn the bowl upside down without the whites moving.
4. Fold the Mixture: Add a large spoonful of the whipped whites to the yolk mixture and stir to loosen it. Gently fold in the remaining whites using a metal spoon or spatula, being careful not to knock out the air bubbles.
5. Begin Cooking: Preheat your grill (broiler) to high. Melt the butter in a 20-23cm non-stick frying pan over medium heat. Pour the fluffy egg mixture into the pan and spread it gently to the edges.
6. Cook and Finish: Cook on the hob for 3-4 minutes until the bottom is golden brown and the sides begin to set. Scatter the cooked broccoli and remaining cheese over the top, then place the pan under the hot grill for 2-3 minutes until the top is puffed, golden, and the cheese is bubbling. Serve immediately.

Recipe Tips

• Room Temperature Eggs: Cold eggs are harder to whisk to full volume. Take your eggs out of the fridge 30 minutes before cooking to ensure maximum fluffiness.
• Don’t Over-Fold: When combining the whites and yolks, stop as soon as the streaks of white disappear. Over-mixing will deflate the batter and result in a flat, rubbery pancake.
• The Clean Bowl Rule: Ensure your whisk and bowl for the egg whites are completely free of grease or yolk. I like to wipe the bowl with a little lemon juice on a paper towel before starting just to be safe.
• Serve Immediately: Like all soufflé dishes, this will begin to deflate shortly after coming out of the heat, so have your plates ready before you finish grilling.

What To Serve With Soufflé Pancakes

A crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and eggs beautifully. For a more substantial meal, serve with crusty buttered sourdough toast or roasted vine tomatoes on the side.

How To Store

This dish is best eaten fresh straight from the pan and does not store well as it will lose its airy texture. If you have leftovers, they can be kept in the fridge for up to 24 hours and reheated gently in a microwave, though they will be denser than when fresh.

FAQs

Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just ensure you defrost and drain it thoroughly, or boil it briefly and pat it very dry, as excess water can make the pancake soggy.

Why did my pancake collapse?
Collapse usually happens if the egg whites weren’t whisked to stiff enough peaks or if the mixture was over-folded. It also naturally deflates a little as it cools, so speed is key when serving.

Can I double the recipe?
It is best to make this in batches or use two pans if feeding a crowd. Overcrowding a single pan with too much mixture can lead to uneven cooking and a soggy centre.

Do I need an ovenproof pan?
Yes, since you finish the dish under the grill, the handle needs to be heat-resistant. If you don’t have one, you can wrap the handle of a regular frying pan in several layers of foil to protect it.

Nutrition

• Calories: 320 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 310mg
• Sodium: 380mg
• Total Carbohydrate: 6g
• Protein: 18g

Try More Recipes:

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