Japanese soufflé pancakes (Fuwa fuwa pankēki)

1. Separate the eggs; mix the yolks smooth with the milk and vanilla, then sift in the flour and baking powder and mix until lump-free.

2. Chill the whites in the fridge for 10 minutes, then whisk to stiff peaks, gradually adding the sugar and starch until glossy.

3. Fold a third of the meringue into the yolk mixture, then gently fold in the rest in two batches, from the bottom up, so the meringue doesn't collapse.

4. Warm a non-stick frying pan with a lid on the lowest heat, oil it lightly and spoon in 3 tall mounds; add 1 tablespoon of water between the mounds, cover and cook for 6 minutes.

5. Add another spoonful of batter on top of each mound, drizzle a little more water into the pan, carefully flip and cook covered for another 5-6 minutes.

6. Serve warm with a knob of butter, whipped cream and maple syrup.

Tip: Fuwa fuwa means "soft and fluffy": the secret is a stiff meringue and very low heat. If you put round ring moulds in the pan, they rise even higher.