The best soufflé pancakes

Make the miso caramel. Combine the sugar and 1½ tbsp water in a small saucepan over a medium heat. Stir until dissolved, then allow to bubble until the mixture turns a deep amber. Remove from the heat and add the cream (it will splutter a little, so stand back!), then stir until smooth. Add the miso and mix again. Set aside in the pan.

For the pancakes, separate the eggs, placing the yolks into a large bowl and the whites into a separate, clean large bowl.

Add the milk and vanilla bean paste to the yolks and, using a spatula, mix together until well combined. Sieve over the flour and baking powder and add a pinch of salt. Mix well so a thin, smooth batter forms.

Using an electric hand mixer, whip the whites to stiff peaks. You should be able to flip the bowl upside down and the egg will remain in the bowl and hold a strong peak on the beaters. Add the cream of tartar and whisk briefly, then add the sugar 1 tbsp at a time, beating well after each addition. Whisk for 2-3 minutes more – the mixture should be thick and glossy

Dollop ¼ of the whipped egg whites into the egg yolk batter and fold together until just combined. This will thicken the batter and make it easier to fold in the remaining whites.

Pour the aerated egg yolk mixture into the remaining egg whites. Using a spatula, fold gently until the mixtures combine and are all pale yellow in colour. Stop mixing as soon as they are combined to avoid deflating.

Take a large, deep frying pan with a lid (or see tip, right) and heat on a low setting. Using a heatproof pastry brush or piece of kitchen paper, apply a small amount of oil to the pan.

Spoon the mixture into a piping bag and pipe ½ the mixture into 4 pancakes in the pan, or use a large ice cream scoop to dollop it instead. You need volume, so don’t spread them out too much – keep them thick, at least 5cm.

Place 1 tsp water onto an empty part of the pan, then cover with a lid and cook for 4 minutes. The pancakes will steam and solidify. After 4 minutes, use the scoop or the piping bag to add the remaining batter on top of each pancake, so they become double height. Replace the lid and cook for 4 minutes more.

Using a fish slice or flat spatula, carefully roll each pancake over (aim for more of a roll than a flip to keep as much air inside as possible), then cover and cook for 4 minutes more. Gently reheat the miso caramel and pour into a jar or jug.

Pile up the pancakes and drizzle with the miso caramel sauce (or a dusting of icing sugar) and berries. The pancakes will deflate fairly quickly so are best served immediately