Japanese Fluffy Pancakes

• 2 egg yolks
• 2 egg whites
• 2 tbsp milk
• ¼ tsp vanilla extract
• 25 g plain flour
• ¼ tsp baking powder
• ¼ tsp cream of tartar, helps stabilise egg whites
• 1 ½ tbsp caster sugar
• 1 tbsp water, for steaming
• vegetable oil, for cooking

Method

1. 1

   Separate eggs carefully — yolks go in one bowl, whites in another. Make sure no yolk gets in the whites or they won't whip.

   Tip · Cold eggs separate more easily. Let whites come to room temp before whipping.
2. 2

   Whisk yolks with milk and vanilla until smooth. Sift in flour and baking powder, whisk until just combined.

3. 3

   Add cream of tartar to egg whites. Using an electric mixer, beat on low until foamy, then gradually add sugar while beating on high until stiff peaks form.

   Tip · Stiff peaks mean the whites hold their shape when you lift the beaters — but don't go so far that they look dry and grainy.
4. 4

   Gently fold one-third of the meringue into the yolk batter to loosen it, then fold in the rest in two additions. Be gentle — you want to keep as much air as possible.

5. 5

   Heat a non-stick pan over the lowest heat. Grease with oil and place tall ring moulds (or cleaned tuna cans with both ends removed) in the pan.

6. 6

   Fill each mould about 2/3 full with batter. Add 1 tbsp water to the pan (not in the moulds), cover immediately, and cook for 7-8 minutes.

7. 7

   Carefully flip each pancake using a spatula and a second spatula to hold the top. Cook covered for another 5-6 minutes until cooked through.

8. 8

   Remove from moulds, dust with icing sugar, and serve immediately with maple syrup and berries.