Japanese souffle pancakes

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Step 1

Add milk, baking powder, vanilla, mayonnaise and egg yolks to a large bowl. Sift in flour. Whisk until smooth and pale yellow.

Step 2

Using a clean whisk and bowl, whisk together egg whites and sugar until stiff peaks form.

Step 3

Fold one-third of the egg white mixture into the batter until incorporated. Add remaining egg white and gently fold until no white streaks remain.

Step 4

Grease a large lidded frying pan and the insides of two ring moulds. Place moulds in pan over low heat. Once pan is hot, half fill each mould with batter. Add 1/2 tablespoon of water to each side of the pan. Cover and cook for 3-4 minutes until the tops are almost cooked. Use a spatula to flip the pancakes, while still in their moulds. C over and cook for 2-3 minutes until golden brown. Gently push of the moulds and keep warm. Repeat with remaining batter.

Step 5

Dust with icing sugar and top with blueberries