Soufflé pancakes with pistachio, matcha, raspberry and crumbled blondie

The cook

1. 01

   Step 1GET THE FIRE GENTLE

   Set up your BBQ for two-zone cooking and stabilise at 160°C with the lid closed. You'll need a lightly oiled, well-seasoned 28–30 cm frying pan with a close-fitting, heatproof lid and enough flat space for four pancakes without touching. Keep it on the indirect side, away from the coals.

2. 02

   Step 2SORT THE TOPPINGS

   Crush half the raspberries with the 10 g caster sugar, then stir in the remaining berries. In a separate bowl, whisk the cream, icing sugar and sifted matcha to soft peaks. Keep the cream chilled. Have the chopped pistachios and crumbled blondie ready before you make the batter.

3. 03

   Step 3MAKE THE BASE

   Whisk the egg yolks, milk and vanilla until smooth. Sift in the flour and baking powder, then whisk just until you have a thick, smooth paste. Don't keep beating once the flour has disappeared.

4. 04

   Step 4BUILD THE LIFT

   In a spotless, grease-free bowl, whisk the egg whites and lemon juice until foamy. Add the 25 g caster sugar in three additions, whisking well between each, until the meringue is glossy and holds firm peaks. Stop before it looks dry or clumpy — smooth bubbles give you better lift.

5. 05

   Step 5FOLD, DON'T FLATTEN

   Stir a third of the meringue into the yolk mixture to loosen it. Gently fold in the rest in two additions, scraping up from the bottom until no white streaks remain. Meanwhile, let the oiled pan warm gently on the indirect side for 2–3 minutes. You want quiet heat, not smoking oil.

6. 06

   Step 6PILE THEM HIGH

   Divide roughly two-thirds of the batter between four tall mounds in the pan, leaving space between them. Carefully pour 15 ml water onto a bare patch of pan, away from the batter. Fit the pan lid, close the BBQ and cook for 2 minutes. Quickly spoon the remaining batter onto the tops of the four pancakes.

7. 07

   Step 7LET THE STEAM WORK

   Replace both lids and cook for another 5–6 minutes without peeking. The bases should be pale golden and the lower edges set enough to slide a thin spatula underneath. If they still spread or cling, give them another minute. Keep the pan away from direct heat; a dark crust before the middle sets means the pan is too hot.

8. 08

   Step 8TURN WITH CONFIDENCE

   Ease a wide, thin spatula under each pancake and turn gently, using a second spatula for support if needed. Add the remaining 15 ml water to a clear patch of pan and cover again. Cook for 6–8 minutes, until the sides are set, the centres spring back gently and a skewer comes out without wet batter. Allow an extra minute or two if needed — wobble is good, raw middle isn't.

9. 09

   Step 9FINISH AND GET STUCK IN

   Transfer straight to plates and add the matcha cream, raspberries and their juices. Scatter over the pistachios and blondie chunks. Serve immediately while the pancakes are tall and warm. A little settling is normal; that's soufflé doing its thing.