Japanese Soufflé Pancakes

For the blueberry and blackcurrant cream

1. Pour the double cream into a mixing bowl, add the Belvoir Farm Blueberry & Blackcurrant cordial and whip, using a balloon whisk until it forms soft peaks.
2. Scoop the whipped cream onto a serving plate and scatter the fresh blueberries onto the cream and around it.

For the pancake batter

1. Put the frying pan onto a low heat to warm up whilst you make the batter.
2. Separate the egg yolk and white, putting them both into mixing bowls.
3. To the egg yolk add the milk and vanilla extract. Beat to combine the ingredients using a small handheld whisk.
4. Sieve the flour and baking powder into the bowl and beat again until smooth.
5. To the egg white add the cream of tartar (or apple cider vinegar) and use electric beaters to whisk until firm peaks form.
6. Add the sugar, a little at a time, beating well between each addition. Continue to beat until a firm meringue forms.
7. Take a spoonful of the meringue and fold it into the yolk mixture.
8. Now spoon the yolk mixture into the bowl of remaining meringue and fold it in, using a large metal spoon, until no streaks of white remain.
9. Spoon the pancake batter into a piping bag with either a 1cm opening or a wide circular nozzle attached.

Cook the pancakes

1. Lightly grease the frying pan.
2. Pipe three generous circles of batter into the pan (spaced 3cm apart). Aim to use just over half of the batter.
3. Scatter 1½ teaspoons water around the pan (avoiding the pancakes), pop the lid on the pan and cook for 2 minutes.
4. Now pipe the remaining batter on top of the partially cooked pancakes. Top up with a little more water, replace the lid and cook for 4 more minutes.
5. Lightly grease a spatula and carefully flip the pancakes over. Add another 1½ teaspoons water, secure the lid and leave the pancakes to cook for 5 more minutes.
6. Carefully lift the pancakes from the pan and stack them next to the cream and blueberries.
7. Drizzle with Belvoir Farm Blueberry & Blackcurrant Cordial and serve immediately.

Expert Tips

• There is a skill to making these pancakes but you will have the technique down to a fine art after the first attempt.
• Cook the pancakes over a low heat to avoid burning the outside before the centre is cooked through.
• Soufflé pancakes must be eaten fresh. Like their namesake, they do deflate once taken away from heat.
• If you do not have a piping bag you can dollop spoonfuls of batter into your pan. The pancakes won’t be perfectly neat but they will still be delicious.
• You can use many other Belvoir Farm cordials in place of the blueberry & blackcurrant version featured here.