SOUFFLÉ PANCAKES WITH STRAWBERRIES & CRÈME FRAÎCHE

These fluffy soufflé pancakes, called ‘hottokeki’ in Japan, are similar to the texture of American pancakes, but are taller and lighter with the addition of egg whites. Our version is served with a strawberry compote, but you could use any fruit.

Makes 4

● Zest and juice of 2 lemons

● 225g (8oz) strawberries, hulled and quartered

● 60g (2¼oz) golden caster sugar

● 60g (2¼oz) plain flour

● 1tsp baking powder

● 3tbsp semi-skimmed milk

● 2 large eggs, separated

● 1tsp vanilla extract

● Sunflower oil

● 200ml (7fl oz) crème fraîche

● 150g (5½oz) dark chocolate, melted

Place half the lemon zest with all the juice and strawberries and 2tbsp of the caster sugar into a saucepan. Heat gently for 2-3 minutes until the sugar has melted and the strawberries are just warm. Remove from the heat and set aside.

Sift the flour and baking powder into a large bowl and whisk in the milk, egg yolks, vanilla and remaining lemon zest until thick and smooth.

In a separate bowl, whisk the egg whites until stiff, then gradually whisk in the remaining sugar, a spoonful at a time, until thick and glossy. Beat a spoonful of the meringue mixture into the flour mixture to loosen, then gently fold the remaining meringue into the flour mixture until just combined.

Oil 4 non-stick crumpet rings (8cm wide and 3.5cm high) and place into a lightly oiled non-stick frying pan. Place the pan over the lowest heat possible. Divide the batter between the crumpet rings to fill three-quarters full. Cover the pan with a tight-fitting lid and cook for 5-6 minutes. The pancakes should have lots of tiny bubbles on the surface when you take the lid off. Use a fish slice to flip them and cook for a further 3-4 minutes until golden. Gently ease the pancakes out of the moulds to cool slightly.

Top each pancake with a spoonful of crème fraîche and some strawberry compote. Drizzle with the melted chocolate to serve.