Plantain soufflé pancakes

Method

• step 1

  Put the plantain chunks and egg yolks (reserving the whites for later) in a blender or food processor with the milk, vanilla (if using), 1 tbsp caster sugar, the flour, baking powder and a pinch of salt, then whizz to a smooth, thick batter. Transfer to a bowl.

• step 2

  In a clean mixing bowl, beat the egg whites using an electric whisk until foamy. Add the remaining 1 tbsp sugar and beat again until you have stiff peaks.

• step 3

  Gently fold the egg whites into the plantain batter, a third at a time, using a large metal spoon, trying to keep as much air in as possible.

• step 4

  Heat the oven to 180C/160C fan/gas 4. Meanwhile, heat a non-stick, wide, lidded frying pan over a medium heat and add a small amount of the butter or oil.

• step 5

  Gently dollop a couple of heaped tablespoonfuls of the pancake batter on top of each other to make a tall pancake. Repeat with remaining batter, spacing well apart (you may have to do this in batches). Cover the pan with a lid and cook for 5 mins until the lower edges are set. Carefully flip the pancakes and cook for another 2 mins with the lid on. Remove the lid and transfer the pan to the oven. Cook the pancakes for 8 mins until deep golden and the sides are set.

• step 6

  Remove the pancakes to a plate and cover to keep warm. Repeat with remaining batter, adding extra butter or oil, as needed.

• step 7

  Serve the pancakes with a dusting of icing sugar, a drizzle of maple syrup or honey and your chosen berries.