Adam Liaw's Japanese soufflé pancakes

Instructions

1. To make the whipped cream, combine the ingredients in a large bowl and use a hand mixer or whisk to whip until the mixture forms soft peaks. Cover and refrigerate until required.
   
2. Heat a large, non-stick frying pan (with a lid) over low heat. Meanwhile, combine the egg whites, icing sugar and cream of tartar in the bowl of a stand mixer with the whisk attachment fixed. Beat on high speed until it forms a stiff, glossy meringue.
   
3. While the egg whites are whisking, in a large bowl, combine the egg yolks, milk, vanilla and yellow food colouring and whisk well to combine. Sift over the flour, baking powder and a generous pinch of salt. Mix well to combine, then gently fold in the meringue, 1/3 at a time. Transfer the pancake mixture to a piping bag fitted with a 1 cm round nozzle.
   
4. Pipe the pancake batter into the frying pan in tall towers. Add 1 tsp water to the pan to create steam, then cover and cook for 1 minute. Pipe more mixture on top of the existing pancake to create a taller pancake, then cook for 3 minutes. Flip and cook for a further 4 minutes.
   
5. Serve the Japanese soufflé pancakes with whipped cream, maple syrup and butter. Dust with icing sugar and serve with the fresh berries, if you like.