1 tablespoon of mayo... wait what! 🤨
That was my reaction when I started reading the recipe for this dish.. But luckily thanks to the ingenuity of Japanese engineering it all works together perfectly!
2 large eggs (yolks and whites separated)
4 tbsp sugar
1 tsp vanilla extract
1 tbsp mayonnaise (Japanese if you can find in an Asian grocery)
210g all-purpose flour
1 1/2 tsp baking powder
In a large bowl, whisk together egg yolks, sugar, buttermilk, vanilla, and optional mayonnaise. Sift in flour and baking powder. Gently mix with a whisk until batter is creamy and smooth.
Beat the egg whites in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
Scoop out one third of the beaten egg whites and add to your batter. Gently fold from the bottom the beaten egg whites into the batter. Then gently fold in the remaining egg whites and carefully mix until you have a foamy smooth batter.
Lightly grease the inside of four 3-inch (about 2½-inch-high) ring molds with cooking oil spray.
Heat a large pan over medium heat and spray lightly with cooking oil. Arrange the prepared molds on to the pan, leaving enough space between them.
Fill each ring mold about ⅔ full with batter. Cover with a lid and cook until the batter rises to the top of the ring molds and is cooked on the bottom, about 4 minutes.
Using a spatula and an oven glove, carefully place the spatula under the pancake and, whilst holding the ring, gently flip it on the other side.
Cover and cook for a further 4 minutes until pancakes are completely cooked and golden on both sides.
Carefully push the pancakes out of the molds onto a serving plate.
For the Blueberry sauce I simmered 50g blueberries with 2tbsp sugar and 35ml vodka for 15 minutes until reduced to a syrup consistency.