Japanese Style Souffle Pancakes

Ingredients

• 1 egg yolk
• 2egg whites
• 2tbsp sugar
• 2tbsp milk
• 30g plain flour
• 1/4tsp baking powder
• double cream and fresh berries to serve

Instructions

1. Whisk the egg yolk with the milk and half the sugar (1tbsp) until pale and frothy.
2. Sift in flour and baking powder before folding in with a large metal spoon and set aside.
3. In a sperate bowl whisk the egg whites until pale and thick.
4. Add the rest of the sugar to the egg whites and whisk until you can make stiff peaks.
5. Add half of the thick egg white mix to the egg yolk mix and stir in very gently before adding the rest of your egg whites and folding in.
6. Heat up a large non-stick frying pan with a lid and grease it very lightly. Then using a large serving spoon add a layer of batter to the pan
7. as you would for an American pancake or drop scone. If your pan is large enough you can do two at once.
8. Layer up the batter on top of each pancake in the pan allowing the surface to dry slightly before adding another layer. Each pancake will need 4 spoonfuls.
9. Add 2tsp water to the pan on a low heat
10. put the lid on and cook for 5-7 minutes until firm on the bottom.
11. Flip the pancakes very gently
12. add another tsp water to the pan and replace the lid for 4-5minutes.
13. Once both sides are nicely browned and the pancake wobbles slightly
14. transfer to a plate and garnish with cream and berries.