Fluffy Japanese Pancakes with Pineapple Cream Cheese & Berries

preparation

1. Place the egg whites in a bowl and place in a freezer for approximately 20 minutes.

2. In the meantime, whisk together the egg yolks, milk and vanilla extract.

3. Sift in the flour, baking powder and salt, and fold the ingredients together carefully.

4. Take the egg whites from a freezer and start beating them carefully using an electric whisk. Once they turn pale white, start to gradually add in the sugar. Continue beating the egg whites until they turn firmer, forming stiff, fluffy peaks.

5. Add the oil (evenly) to a non-stick pan and let it heat up slowly on low heat.

6. Using a whisk, gently combine half the egg whites with the flour and egg yolk mix.

7. Now gently incorporate your remaining egg whites.

8. With your pan ready to use, add 1 large spoon of batter to the pan for each pancake. As the batter begins to cook, slowly add a second spoon of batter on top of each pancake. Repeat a third time to make them tall.

9. Add a spoon of water in the empty spaces between each pancake, then close the lid and leave to steam. Your pancakes should rise like a soufflé and develop that beautifully fluffy ´cloud like´ texture.

10. After 2 minutes, open the lid and stack 1 more spoon of batter on top of each pancake. Close the lid and leave them to bake for another 4-5 minutes.

11. After this time, flip the pancakes very gently (they should feel quite jiggly), add another spoon of water in between each pancake, close the lid and bake for another 4-5 minutes.

12. Once your Japanese pancakes are done, carefully transfer them onto your serving plates.

13. Add your slices of Castello Pineapple & Almond Cream Cheese, strawberries and blueberries. Sprinkle with powdered sugar.

14. Add a few slices of Castello Pineapple & Almond Cream Cheese, strawberries and blueberries. Sprinkle with the powdered sugar.

15. Enjoy the heavenly flavour sensations of fluffy, creamy and fruity!