Japanese Souffle Pancake

Step 1

Separate the egg yolk and the egg white into two different bowls.

Step 2

Keep the egg white refrigerated until it’s ready to be whipped.

Step 3

Set the cooking plate temperature to a very low or keep warm setting.

Step 4

Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well

Step 5

Sift the flour into the yolk mixture and mix well.

Step 6

Make the meringue: Take the egg white out of the fridge and add a cream of tartar.

Step 7

Whip the egg white until bubbles start to form.

Step 8

Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.

Step 9

Add another 1/3 of sugar and continue to whip.

Step 10

Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.

Step 11

Take 1/3 of meringue to the egg yolk mixture and fold it in.

Step 12

Add another 1/3 of meringue, and again carefully fold into the yolk mixture.

Step 13

Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.

Step 14

Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.

Step 15

Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.

Step 16

Dust with icing sugar and syrup, and serve immediately.