Layered soufflé pancakes with curd cheese | Feather-light brunch

Separate the 4 eggs. Whisk the egg yolks with 30 g of granulated sugar and 30 g of melted butter until frothy, then pour in the 300 ml of milk. Gradually sift in the 150 g of fine wheat flour and whisk into a smooth, lump-free batter.

Beat the egg whites with 1 pinch of fine salt until stiff and glossy peaks form. Using a spatula, gently fold the whipped egg whites into the yolk mixture with circular motions so that the batter remains light and airy like a soufflé.

In a bowl, mash the 250 g of curd cheese with a fork. Add the 100 g of sour cream, the remaining 30 g of granulated sugar, the 10 g of vanilla sugar, and finely grate in the yellow zest of the thoroughly washed lemon. Mix until silky and creamy.