Pancake soufflé with maple cream and reduced maple syrup

Separate the eggs; whip the whites with about a tablespoon of sugar until glossy with soft peaks. Set aside in a separate bowl.

Sift together the all-purpose flour, baking powder, baking soda, salt and sugar in a mixing bowl.

Add the milk, melted butter, vanilla paste and the egg yolk; whisk a few minutes until free of lumps.

Fold in the meringue until thoroughly combined without deflating the batter too much.

Butter a ramekin on the bottom and sides and coat with granulated sugar.

Fill the ramekin about three quarters full and bake in a 375 degree oven about 15 to 20 minutes, until a toothpick test comes out right.

Reduce maple syrup in a saucepan on medium heat 10 minutes, until down by about a quarter; cool quickly over an ice bath.

Divide the syrup in half; whisk cream into one half for about 5 minutes to soft peaks for the maple cream.

Make a deep indentation in the middle of the hot soufflé with a spoon, add a generous scoop of maple cream, drizzle with the reduced syrup and dust with cinnamon powdered sugar.