FLIPPING FLUFFY SOUFFLES

THESE lovely, light-as-a-cloud souffles originated in Japan and need a special batter and biscuit cutters.

WHAT YOU NEED: For four, you’ll need 6 tbsp plain flour, tbsp milk, 1 tsp baking powder, a few drops of vanilla extract, 2 large eggs, tbsp caster sugar and ½ tbsp full-fat mayonnaise to help them hold their shape. Plus a pan with a lid, two 9cm round metal biscuit cutters (£4 for a set from hobbycraft.co.uk) to cook the pancakes in

– and lots of elbow grease for whipping the eggs.

HOW TO MAKE THEM: Separate the egg yolks from the whites. Chill the whites for at least 0 minutes so they stiffen more easily. Mix the other ingredients, except the sugar. Whisk sugar into the egg whites until they form stiff peaks. Gently mix everything together. Grease a hot pan with a little butter, place the cutters inside and spoon in batter to the top (it should be at least 1in thick). Put the lid on. Cook for around 4 mins. Flip using a fish slice and cook for another 4 mins.

VERDICT: Lovely. My only complaint is the slightly soggy bottoms – nothing that a glug of maple syrup can’t hide. They make the classic recipe look flat as a… well, a pancake.