Japanese soufflè pancakes with peanut butter cream

Method

1. First, make the peanut butter cream. Put 70ml of cream into a saucepan with the peanut butter and sugar. Stir over a low heat until combined. Cool, then add the remaining cream and whisk until light and fluffy. Transfer to a bowl.

2. Put a heavy cast iron frying pan, sautè pan or griddle on the lowest heat.

3. Separate the eggs, put the yolks into one bowl, add a pinch of salt. Whisk in the cream, milk, then the sieved flour the make a smooth paste.

4. Whisk the egg whites with the sieved caster sugar in another spotlessly clean, dry bowl, until light and fluffy. Carefully stir a third of the whisked egg whites into the egg yolk mixture then fold in the remainder a third at a time until fully combined.

5. Arrange the rings on the preheated pan. Brush the inside and the base underneath each ring evenly and generously with melted butter.

6. Divide the mixture between the rings, it should come about two-thirds of the way up the sides. Cook for about 6 minutes, still over a low heat.

7. Meanwhile, preheat a grill to a medium heat and continue to cook the soufflé pancakes, not too close to the elements for a further 5 minutes approximately or until fully risen and golden brown on top.

8. To serve: carefully, run a knife around the edge of the rings. Turn a soufflé pancake onto a warm plate. They will sink a little but don’t worry, they will still be delicious. Serve drizzled with honey, maple syrup or this delicious peanut cream.