Mochi Souffle Pancakes

In a large bowl, combine the yolk, milk and oil. Add the pancake mix and mix thoroughly. In a mixer, beat the chilled egg whites till frothy.

Then add the tablespoon of sugar and beat till stiff peaks. Take ⅓ of the whipped egg whites and mix into the batter. Then add the rest of the whipped egg whites and gently fold into the batter. Do not over mix to prevent the egg whites from deflating.

Heat a large non-stick pan that has a lid over very low heat. Brush very lightly with oil and remove any excess oil with a paper towel. Brush or spray the inside of the ring molds or cookie cutters with oil. Place oiled mold into the pan and spoon the batter in, making sure to only fill up to ½ or 3/4 . The batter will rise as it cooks. Cover the pan with the lid and cook for 6 to 7 minutes till golden. Carefully flip the ring mold over to cook the other side. Cook for another 6 minutes, covered. Remove the molds once cooked and transfer the pancakes to a serving plate. Repeat with the rest of the batter.

Top with powdered sugar, whipped cream, maple syrup, and/or berries.