Separate the egg yolk and the egg white into two different bowls.
Keep the egg white refrigerated until it’s ready to be whipped.
Set the cooking plate temperature to a very low or keep warm setting.
Place egg yolk into a mixing bowl, add milk and mayonnaise and mix well
Sift the flour into the yolk mixture and mix well.
Make the meringue: Take the egg white out of the fridge and add a cream of tartar.
Whip the egg white until bubbles start to form.
Add 1/3 of sugar (5 g) to the egg white and keep whipping until fine bubbles form.
Add another 1/3 of sugar and continue to whip.
Add the last 1/3 of sugar and whip until the foam becomes shiny and soft peaks start to form.
Take 1/3 of meringue to the egg yolk mixture and fold it in.
Add another 1/3 of meringue, and again carefully fold into the yolk mixture.
Pour the yolk mixture into the meringue bowl and carefully mix it all together with a spatula.
Drop a spatula spoonful of the batter onto a cooking plate, then top with an additional ½ spoonful on top of each pancake to help add height and cook it for 3 minutes.
Flip them over after 3 minutes and then cook for a further 3 minutes or until both sides are browned.
Dust with icing sugar and syrup, and serve immediately.
*Toppings are not calculated into the calories of the recipe.*This recipe makes about 6 small pancakes (approximately 10cm/3.9inch in diameter)*ingredients photo in the post above is indication only( there is only one egg yolk showing but I used two egg yolks)