Japanese Souffle Pancake

Beat egg yolk and milk, add vanilla. Then add sifted cake flour and baking powder. Set aside.

Prepare meringue by beating egg white with cream of tartar. Add sugar portionwise until stiff peak meringue is formed.

Take 1/3 of the meringue and fold into flour mixture. Then take another 2/3 fold gently until well blended.

Scoop the batter using icecream scoop on to grease pan under very low heat. Cover with lid and cook for 3 minute.

Remove the lid and top another scoop on each pancake to make tall pancake. Cover the lid back and cook for another 5 min.

Flip the pancake, cook another side of 5 minutes. Serve warm with honey and whipped cream.