Fluffy Japanese Soufflé Pancakes

2 eggs

1 tsp vanilla extract

2 tbsp milk

30g plain flour

½ tsp baking powder

2 tbsp caster sugar

Separate the yolks and the whites into two different bowls.

In the bowl with the yolks, mix in the vanilla extract and milk and start whisking until the ingredients are combined. Sieve in the flour and baking powder, whisk again until you get a smooth batter.

Now onto the meringue, start by whisking the egg whites until they become frothy, add the sugar and start whisking more vigorously until you form soft peaks.

Pour the batter into the bowl with the egg whites and start folding the mixture carefully until fully incorporated. Be careful not to overmix to retain the air in the batter.

Heat a frying pan, to medium heat. Place as many ring moulds as possible, scoop in a couple of spoonfuls of your pancake mix, add a couple of tablespoons of water on the side and cover with a lid. The pancakes should cook with the steam generated from the water. Turn them carefully after 4 - 5 minutes and continue cooking for an extra 3 minutes.

Once they are fully cooked, take them out of the mold and serve. You can top them with your favourite fruits, whipped cream and honey.