For the Stewed Blueberries: Add the blueberries to a small saucepan with a tiny splash of water if needed. Cook over medium heat for 3–5 minutes, or until softened, glossy, and jammy. Set aside to cool slightly.

For the Whipped Blueberry Ricotta Cloud: Add the ricotta, Greek yoghurt, vanilla, lemon zest, sea salt, and 1 dessert spoon of the stewed blueberries to a small blender or food processor. Blend until smooth, fluffy, and light bright purple — the mixture should look whipped and creamy.

Keep the remaining stewed blueberries and their juices aside for spooning over the pancakes when serving. If the ricotta cloud feels too thick, add 1 tsp yoghurt, milk, or cream at a time. If it feels too loose, chill it while you make the pancakes.

For Serving Prep: Because soufflé pancakes deflate quickly, have everything ready before cooking — serving plate, whipped blueberry ricotta, stewed blueberries, lemon zest, and coconut milk powder.

For the Lemon Soufflé Pancakes: In a bowl, whisk together the egg yolks, milk, vanilla, lemon zest, flour, baking powder, and sea salt until smooth. The mixture should be thick, more like a soft paste than a runny pancake batter.

Gently warm the maple syrup so it is loose but not hot. In a clean bowl, whip the egg whites until foamy. Slowly add the warmed maple syrup, lemon juice, and sea salt, then continue whipping until glossy soft-medium peaks form. The egg whites should hold their shape with a soft curl at the tip — avoid taking them to dry, chunky stiff peaks.

Add one third of the whipped egg whites into the yolk mixture and mix gently to loosen. Add the remaining whites in 2 additions, folding slowly and carefully. Stop once the batter is fluffy, thick, and mostly combined — a few tiny white streaks are fine.

Preheat the pan on low heat (for a stove that goes from 1–9, start around 2–3/9 for 1–2 minutes only, especially if using stainless steel, cast iron, or wrought iron). Lightly grease the pan with butter.

Spoon or pipe the batter into 2–3 smaller tall mounds — a cookie scooper works well. Add 1–2 tsp water to the pan, away from the pancakes, then cover with a lid. Cook for 3.5–4 minutes.

Gently flip the pancakes, add another tiny splash of water, cover again, and cook for another 4–5 minutes, or until cooked through and springy. Turn the heat off and leave the lid on for 1 minute to help them stabilise before moving.

To Serve: Stack the pancakes, then spoon over the whipped blueberry ricotta cloud. Pour over the reserved stewed blueberries and their juices. Finish with extra lemon zest and a soft sprinkle of coconut milk powder. Serve straight away for the fluffiest texture.