Recipe: Japanese Souffle Pancakes

Ingredients

Separate the egg yolk and egg white into two bowls, refrigerating the egg white.
Set the cooking plate to a low or keep warm setting.
Mix the egg yolk with milk and mayonnaise in a bowl.
Sift the flour into the yolk mixture and mix well.
Make the meringue by whipping the refrigerated egg white with cream of tartar until bubbles form.
Gradually add sugar in three parts while whipping until soft peaks form.
Fold 1/3 of the meringue into the yolk mixture, then add another 1/3 and fold carefully.
Combine the yolk mixture with the remaining meringue, mixing gently.
Drop spoonfuls of batter onto the cooking plate, adding more batter on top for height.
Cook for 3 minutes, then flip and cook for another 3 minutes until browned.
Dust with icing sugar and syrup, and serve immediately.

Servings

Calories

156

Total fat

Total carbohydrates

15g

Total protein

Sodium

88mg

Cholesterol

165mg