Instructions

1. 【Make the pancakes】
   Mix the egg, Hokkaido YOTSUBA Milk and plain yoghurt in a bowl.
2. Add YOTSUBA Buttermilk Pancake Mix, and stir until no lumps remain.
3. Lastly, add the salad oil, and stir until an even consistency is reached throughout.
4. Beat egg whites until stiff peaks form, and combine with the mixture from Step 3.
5. Add salad oil into a preheated frying pan (separate amount from the salad oil listed as an ingredient). Place the frying pan on a damp cloth to slightly cool it.
   

   *

   If using an electric hot plate, preheat on low (150 ℃). Once the hot plate has reached a stable temperature, begin cooking.

6. Pour in 1／6 of the batter. Once large bubbles form on the surface (after about 2 to 2 1／2 minutes), flip and cook for about 1 minute more. Put the meringue pancake aside.
7. 【Make the Yoghurt Cream】
   Add honey and plain yoghurt to a bowl, and mix well to combine.
8. In a separate bowl, add chilled fresh cream and granulated sugar.
   

   *

   The sweetness is balanced even without the addition of granulated sugar, but you can adjust it to your liking.

9. While chilling the bowl in ice water, beat in a fixed direction.
10. Whip until the cream reach the ribbon stage, meaning that when you lift the whisk over the mixture the batter should fall slowly forming a ribbon that will hold its shape for a few minutes, and the cream in the bowl is firm enough for patterns traced in the surface to remain.
11. Combine the mixtures from Steps 7 and Step 9, and stir.
12. 【Plating and serving.】
    Prepare 3 meringue pancakes, spread with lemon curd, and stack to form alternating layers.
13. Place the pancakes on a plate, and top with yoghurt cream, covering the entire surface.
14. Lastly, garnish with white chocolate flakes, blueberries, and mint. Dust with icing sugar, and serve.