This recipe makes 12 pancakes and takes 40 minutes. Here’s what you’ll need:

Ingredients
6 egg yolks
0.5 teaspoon vanilla extract
6 tablespoons milk
65g plain flour
1.25 teaspoons baking powder
6 egg whites
0.25 teaspoon cream of tartar
6 tablespoons caster sugar
Oil (such as vegetable, sunflower or olive)

Tools
Stand mixer
Whisk tool
Large frying pan with lid

Get ahead by measuring out your ingredients first.

Fit the whisk tool to your stand mixer. Add the egg yolks, vanilla extract and milk to the 5L bowl and attach it to the mixer.

Mix on speed 5 for 20 seconds. Sieve the flour and baking powder into the bowl and mix on speed 5 for a further 20 seconds. Use a spatula to scrape down the sides of the bowl and mix on speed 5 for 20 seconds, or until fully combined. Remove the bowl from the mixer and set aside.

You will need a clean mixer bowl ready for the next stage of the recipe. If your mixer doesn’t have a second mixer bowl, just transfer the egg yolk mixture to a separate bowl and clean the mixer bowl ready for the next stage of the recipe.

Clean the whisk tool and fit to your stand mixer. Place a large frying pan on a very low heat to warm up.

Add the egg whites to the 7L mixer bowl and attach the bowl to the mixer. Mix on speed 4 for 20 seconds. With the mixer still running, add the cream of tartar and increase the speed to Max. Gradually add the sugar and mix on speed Max for 2 minutes 10 seconds.

Remove the mixer bowl from the machine. Gently fold the egg whites into the egg yolk mixture, a little at the time, until fully combined. You can also use the fold tool to do this, if you have one for your Chef model.

Add oil to the warm frying pan. You only want a light coating on the base of a pan so remove any excess with a piece of kitchen towel.

Increase the heat to medium and use a large spoon to transfer the batter into the pan. You need three spoonfuls per pancake, piled on top of each other to achieve the height you’re looking for. Alternatively, you can pipe the batter into the pan.

Cover the pan with a lid and cook for about 5 minutes until the pancakes are golden brown. The steam will help them to set, but don’t be tempted to increase the heat. Remove the lid and carefully turn the pancakes over using a spatula. Replace the lid and cook for a further 5 minutes until both sides are golden brown and the pancakes have set but still have a slight wobble.

Carefully turn the pancakes out onto a serving plate using a spatula and repeat with the remaining batter. For best results, serve straight away. The soufflé pancakes will deflate after around 20 seconds.

Enjoy your soufflé pancakes with just a bit of butter and a dusting of icing sugar, or try one of these delicious accompaniments:

● Serve with fresh mixed berries and whipped cream, or use your food processor to make a tangy berry coulis.
● Drizzle your pancakes with maple syrup.
● For extra texture, finish off with a sprinkling of chopped nuts, freshly ground using your stand mixer’s compact mill attachment
● If you are using a Titanium Chef Patissier, you can melt some chocolate to pour over your pancakes, and serve with sliced banana.