Japanese Castella Souffle Pancake in Skillet (ซูเฟล่แพนเค้กน้ำผึ้งในกระทะร้อน)

1.Preheat the oven to 180°C (top and bottom heat). Prepare two 16-cm skillets and lightly grease it with butter.

2.Separate the egg yolks and egg whites into two bowls.

3.In the bowl with the egg yolks, add honey, milk, and vanilla extract, then whisk to combine. Sift in the cake flour, cornstarch, baking powder, baking soda, and salt, and mix well. Set aside.

4.In a separate bowl, mix granulated sugar and cream of tartar together.

5.Beat the egg whites until stiff peaks form. Gradually add the sugar mixture, a little at a time, until the meringue becomes glossy and firm.

6.Gently fold the egg yolk mixture into the meringue, being careful not to deflate the meringue. Divide the batter into the prepared skillets, with about 170g per skillet. Bake for 11 minutes.

7.After 11 minutes, remove the soufflé pancakes from the oven quickly. Score the top in a cross shape and return to the oven to bake for an additional 11 minutes.

8.Serve the soufflé pancake hot, dusted with icing sugar and topped with strawberries, and whipped cream.