Soufflé pancakes

Fold a 30 x 15cm piece of aluminum foil lengthways into thirds to make a 30 x 5cm strip. Bring the short ends together to form a ring that is 7-8cm and tape to secure. Repeat to make 6 rings. Coat insides of foil rings with cooking spray.

In a large bowl, whisk egg yolks, milk, butter, vanilla and salt. Sift in flour, baking powder and cinnamon. Whisk to combine.

Put egg whites in the large bowl of a stand mixer. Beat on high until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold half of the beaten egg whites into the egg yolk mixture. Repeat with remaining beaten egg whites.

Arrange 3 foil rings in a lightly oiled large frying pan over medium heat. Spoon batter into rings, filling each about two-thirds. Add 1 Tbsp water to pan around the rings. Cook, covered, for 8 minutes, or until bases are browned. Use kitchen scissors to cut foil away from pancakes. Carefully turn over pancakes. Add another 1 Tbsp water to pan. Cook, covered, for 5 minutes more, or until pancakes are set and browned on base. Remove to a plate. Repeat with remaining rings and batter.

Meanwhile, combine pears and maple syrup in a small saucepan over low heat and cook for 5 minutes, until warmed through. Serve pancakes with maple-pear syrup.