Japanese-style fluffy pancakes

Whisk together the yolk and the gran sugar until pale in colour

Add the oil and gradually add the milk, then the vanilla, salt, baking powder and flour and mix well – creating your batter

Separately whisk together the egg whites using a hand mixer, until the mixture becomes firm, add half the caster sugar while whisking then add the rest the mixture should become shiny, now whisk on a higher setting until stiff peaks form in the mixture

The 2 mixtures are ready to be combined, gently fold the meringue mixture into the batter mixture a bit at a time using a spatula until its all combined

Grease some crumpet rings and heat a frying pan with a little oil - we used rings that were 3.5cm deep

Spoon about 3 tbsps of the mixture into the rings – and cover for a minute

Once you can see the pancake has cooked a little underneath – test it by trying to move it a little in the pan, then carefully turn it over – a spatula underneath and quickly flipping it should do the trick – cover the pan for another minute or so

Using a sharp knife score round the edge of the ring, to loosen the cooked pancake and once looks cooked on both ends edge away the ring – leave in the pan a minute or 2 more to give the middle a chance to cook through 

For the blueberry compote, add blueberries to a pan, with a tablespoon of sugar and squeeze of lemon

Serve in a stack with toppings of your choice, we made the blueberry compote with splash of syrup – enjoy!