Banana Soufflé Pancakes with Fresh Banana and Maple Caramel

For the pancakes

• 2 egg yolks
• 30g plain flour
• 1 pinch salt
• 20ml whole milk
• 60g maple sugar
• 3 egg whites
• ¼ vanilla extract

For the maple caramel

• 150g maple spread
• 100ml double cream
• 10g salted butter

To make the pancakes

1. Separate the egg yolks from the whites.
2. Place the flour in a mixing bowl and form a well in the centre.
3. Mix in the egg yolks and milk and stir slowly to avoid lumps.
4. In a separate bowl, use an electric whisk (3 mins full power) to whisk egg whites and maple sugar into stiff peaks.
5. Carefully fold the egg whites into the batter.
6. Ladle one pancake onto a pre-heated, non-stick pan on low heat, and cover for 5 minutes.
7. Flip the pancake over and cook on the other side for 4 minutes.

To make the maple caramel

1. In low heat, boil the maple spread and double cream in a pan for 2 minutes.
2. Add the salted butter.
3. Stir well then keep in the maple caramel in the fridge.

To serve

1. Stack two or three pancakes on a plate, add some sliced banana on the top.
2. Then pour the maple caramel sauce and enjoy!