Japanese Fluffy Pancakes

In a medium bowl, whisk 1 egg yolk and 1 Tbsp. Kewpie Mayonnaise with 1 Tbsp. granulated sugar and ¼ tsp. kosher salt until pale and frothy. Add 2 Tbsp. milk to the mixture in batches. Sift 3 Tbsp. (23 g) all-purpose flour and ¼ tsp. baking powder over the yolk mixture and whisk well, making sure everything is incorporated.

In a separate bowl, whip 2 large egg whites until frothy and pale. Add the remaining 1½ Tbsp. granulated sugar gradually, then whisk in ¼ tsp. cornstarch until the egg whites form a glossy, thick meringue that holds stiff peaks. Be careful not to overwhip.

Take ⅓ of the whipped egg whites and whisk it into the bowl with the yolk mixture until completely incorporated. Add half of the remaining whites and whisk, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk, and then use a spatula to fold together.