Japanese Souffle Pancake スフレパンケーキ

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

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

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

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

Sift the flour into the yolk mixture and mix well.

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

Whip the egg white until bubbles start to form.

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

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

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

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

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

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

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.

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

Dust with icing sugar and syrup, and serve immediately.