Spelt Japanese-style fluffy pancakes

Using an electric hand whisk (or you can whisk by hand), whisk the yolks until beginning to thicken and become paler

Whisk in the vanilla extract and oat milk. Gently sift the spelt flour and baking powder into the yolk mixture, then gently whisk to incorporate until the mixture is smooth – try not to overwork it

Whisk the egg whites to soft peaks, then add the sugar a spoonful at a time. Once the sugar is incorporated, continue to whisk until you have a stiff and glossy meringue

Add a large spoonful of the meringue to the egg yolk mixture and fold through with a spatula or large spoon until combined (this will help lighten the mixture initially so you can incorporate the rest of the meringue very gently and maintain a light batter). Gently fold the remaining meringue through the yolk mixture in three stages until combined then transfer into a piping bag

Preheat a lidded non-stick frying pan on a medium heat, then reduce the heat slightly and lightly grease the surface of the pan with a little vegetable oil

Pipe the mixture into the pan, 2-3 pancakes at a time, being mindful to not overcrowd the pan and leaving plenty of space between each pancake. Add a few drops of water around them then cover and cook for 8-10 minutes on a low heat, gently flipping and adding more drops of water halfway through

Serve the pancakes in a stack with a knob of butter and a drizzle of maple syrup