Japanese Souffle Pancake

Ingredients
2 egg yolk
10g sugar
2 tbsp milk
40g cake flour
1/4 tsp vanilla extract

Meringue
2 egg white
40g sugar

Direction/Instruction:

1. In a bowl, whisk the egg yolk, sugar, milk, vanilla extract & cake flour together till everything is incorporated.
2. Next whip the egg whites, adding in the sugar in a bit at a time until the whites are whipped into a glossy thick meringue that holds a peak.  Do not over whip.
3. Take 1/3 of the whipped egg whites & whisk it into the bowl with the yolks batter until completely incorporated.  Add half of the remaining whites batter & whisk into the yolk batter, careful not to deflate.  Transfer the egg yolk mixture to the remaining egg whites, whisk & then use a spatula to fold together.
4. Heat up large non-stick frying (with a lid) pan over low heat.  Very lightly brush with oil & use a paper towel to rub it around ~ want a very light film.
5. Place the parchment molds onto the pan & fill about 80% of the way.  Cover & cook for 6-8 mins. (If have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes) use that on the lowest setting.
6. Lift the lid & use a spatula to gently peek under the pancake.  the pancake should release easily - don't force it.  Flip, cover & cook for 5-6 mins.  Once the pancakes are golden & cooked through, gently remove & peel off the parchment.  Serve on a plate with powdered sugar, butter, whipped cream & maple syrup.

Note:

Make the parchment paper molds.  Cut out strips of parchment about 2" high.  shape into a roundabout 4" & staple with a stapleless stapler.