1. Separate eggs into two bowls beat whites until fluffy, add cream of tartar & sugar beat until stiff peaks form.

2. Add milk, sifted flour & baking powder into the egg yolks. Fold egg white mixture into yolk & flour mix (don't over mix to keep it light & fluffy)

3. Heat a skillet & lightly cover it with cooking spray. Scoop batter onto the hot pan, approximately 2 scoops per pancake, piling the scoops on top of each other so your pancake is nice and high! Add 4 tablespoons of water to the pan this will create steam to cook the inside of the pancake & make them extra fluffy, cover with a lid and cook for 2-3 minutes each side.

For a quick strawberry sauce add 1 cup of frozen strawberries to a pot simmer for 2-5 minutes until strawberries are soft. Push strawberries through a sieve with the back of a spoon. To make a purée add 1/2 cup icing sugar!

Pile up your fluffy soufflé pancakes, top with a big scoop of Motueka Creamery Strawberries & Cream Meringue ice cream, a generous drizzle of strawberry sauce & crumble meringue.

(Recipe makes 8 pancakes)