These sky-high soufflé pancakes are as supersoft and light as they are delicious. While Ravneet’s are cooked in cat-shaped rings, you can use any shape that you like – just make sure that they are metal and that they are deep enough to support your pancakes. Be very careful when flipping the pancakes over.
Make the compote. Tip the berries into a medium pan with the sugar and lemon juice. Mix with a wooden spoon gently mashing the fruit and sugar together. Slowly bring to the boil, reduce the heat and simmer for 5–10 minutes, until thickened to a compote consistency. Remove from the heat and leave to cool to room temperature.
While the compote is cooling, make the pancakes. Pour the milk into a large bowl. Add the egg yolks, vanilla and mayonnaise, then whisk together with a balloon whisk until combined.
Sift the flour, cornflour and baking powder over the milk and egg-yolk mixture, then whisk everything together until you have a smooth and pale batter.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and whisk on low speed for 2 minutes, then increase the speed and whisk on high for 2–3 minutes to stiff (but not dry) peaks. The meringue should hold its shape and not slip out of the bowl if you turn the bowl upside down.
Using a rubber spatula, fold one third of the meringue into the batter to loosen it. Very gently fold in the remaining meringue, keeping as much air in the batter as possible but folding enough so that no streaks of meringue remain. The batter should be very light and airy.
Brush the insides of your food rings with oil and grease the inside of a deep sauté pan.
Heat the pan over a low heat and place the food rings in the pan. When you can hover your hand 10cm above the pan and feel heat coming from it, fill the ring half full with batter. Pour 1 teaspoon of water down the side of each side of the pan, making sure it doesn’t go near the rings. Cover with a lid and cook on a medium heat until the pancakes are risen inside the rings and the tops are almost cooked – about 15 minutes.
Using heat-protective gloves (or a folded-over tea towel) to protect your hands, flip the pancake using a fish slice and cook for a further 2–3 minutes, until golden brown on the top and bottom.
Transfer the pancakes to a serving plate and carefully lift off the moulds (protecting your hands with the gloves or tea towel again, as the metal rings will be hot). Serve with the cooled compote.