Fluffy Japanese Souffle Pancakes with a Yuzu twist

Directions

1. In a large bowl, whisk together the plain flour, baking powder, and caster sugar.
2. In a separate bowl, mix the egg yolks, milk, and Yutaka Yuzu unitl smooth. Gradually add this to the dry ingredients, stirring until just comined.
3. In a clean bowl, whisk the egg whites and cream of tartar until stiff peaks form.
4. Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture.
5. Heat a non-stick pan over low heat and lightly grease with vegetable oil. Spoon the batter into tall, round mounds, using a ring mold if needed.
6. Cover with a lid and cook for 4-5 minutes until golden on the bottom. Carefully flip and cook for another 3-4 minutes.
7. Serve immediately, dusted with icing sugar and topped with fresh berries.