White chocolate and cherry soufflé pancakes

Mix the cherries with the icing sugar and lemon juice. Set aside to macerate while you make the pancakes

In a large bowl, whisk the egg yolks, milk and vanilla. Sift in the flour and baking powder, then mix until smooth. Stir in the melted white chocolate

In a separate bowl, whisk the egg whites with caster sugar until stiff peaks form

Gently fold the egg whites into the batter in two additions, being careful not to deflate the mixture

Heat a non-stick pan over low heat and add a small knob of butter. Spoon the batter into the pan to form 4 tall pancakes. Cover the pan with a lid and cook for 4–5 minutes until golden underneath. Flip carefully and cook for another 3–4 minutes

Stack the pancakes, top with macerated cherries

Drizzle with any leftover cherry syrup and some shavings of white chocolate