In a bowl, mix the egg yolk. Add the yogurt and pancake mix, and mix well. Add the vanilla extract and mix again.

In a separate bowl, add a pinch of salt to the well-chilled egg white. Beat with a whisk on high speed until stiff peaks form to make a meringue.

Add half of the meringue to the yolk mixture and gently fold in. Add the remaining meringue and fold in lightly—do not overmix to keep it fluffy.

Heat a frying pan and add the butter. Divide the batter into three portions and cook over low heat for about 2–3 minutes on one side.

Once both sides are golden brown, they’re ready. Enjoy them hot off the pan.

Recently, I’ve been using ready-to-use whipped cream for convenience.

For blueberry pancakes, check out Recipe ID: 19445130 on Cookpad.

Try topping with strawberry ice cream.

Here they are plain.

This recipe was selected for a joint project by Cookpad and Canon Pixus—thank you!

Please also check out my Ricotta Cheese Pancakes (Recipe ID: 20271728 on Cookpad).