• Start by preparing all the ingredients as well as your non-stick pan (with lid). Once you've whipped the egg whites you want all the elements to be ready because the pancakes deflate quickly.

Berry Compote

• Add the frozen berries and maple syrup to a small saucepan and bring to a simmer on a medium heat. Cook for 10-15 minutes or until the berries are soft and gooey (add a dash of water if you prefer it on the runnier side). Transfer to a heatproof container and place in the fridge. Note: You want the compote to at least be room temp before serving it on top of the pancakes (the heat will encourage the pancakes to deflate).

Japanese Pancakes

• Separate the egg into two large glass bowls. Place the egg whites in the fridge.
• Add milk and vanilla essence to the egg yolks. Mix until a paste forms but do not over mix. Add flour and baking powder to the egg yolk mixture and set aside.
• Bring a large non-stick saucepan to a low heat before you start whipping the egg whites.
• Remove the egg whites from the fridge and add the fresh lemon juice. Start whisking and gradually sprinkle in the sugar. Whisk until stiff peaks form.
• Add 1/4 of the meringue to the egg yolks and fold. This helps loosen the egg yolk mixture so that it's easier to fold in the rest of the meringue. Add the remining meringue.
• Line the non-stick pan with butter and use a kitchen towel to remove any access butter - you a thin lining of grease in your pan. Use about 1/3 cup worth of batter for each pancake. Cover with a lid and allow the pancakes to cook for 2-3 minutes on low. Carefully flip, cover and allow to cook for 1-2 minutes. Note: Do not overcrowd your pan as you need quite a bit of space to flip them without touching each other. At the same time, you also want too cook as many as possible seeing they deflate quite quickly - this'll all depend on the size of your pan.
• Remove form the pan and get stacking!