* 4 eggs separated
* 50g cup granulated sugar
* 30g cup cake flour can sub ap flour
* 1/2 tsp baking powder
* 1 pinch salt
* 3 tbsp whole milk
* 1/2 tsp vanilla extract
* 4 tbsp water for cooking
* butter for cooking

Whisk the egg yolks, milk, and vanilla in a bowl.

Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.

With your electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy. Add sugar and continue to beat egg whites to stiff peaks.

Set your skillet on low heat and add a small pat of butter, letting it melt while you prepare the batter. While skillet is warming up, mix your batter by combining about 1/3 of the stiff egg whites to your egg yolk mixture. Use a rubber spatula to fold it in. When batter is homogenous, add the rest of the egg whites and gently fold to combine, taking care not to overmix.

By this time, your skillet should be warm enough to begin cooking your pancakes. Put half the mixture into the heated frying pan and cover with a lid. Cook on low heat for 6 minutes. Then use 2 spatulas to turn the doryaki and cook for a further 2 minutes with the lid on.

The quantity of mixture makes 2 full size doryaki. For a larger cake, double the mixture and make 4 doryaki.

The custard mixture is sufficient for 2 doryaki - double for 4.

Assemble the cake by layering the doryaki and the custard and let the custard set.

• 60ml Milk
• 2-3 Egg Yolks
• 3-4 tablespoons Sugar
• 2 tablespoons Plain Flour
• 1 teaspoon Vanilla Extract

To make Custard in microwave:
Place all ingredients in a heat-proof bowl and whisk well to combine well. Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute OR until cooked through. Then mix well.