Japanese Cream Cheese Pancakes Recipe

Sift flour, sugar, baking powder, and salt into a bowl. 

Add egg yolk, butter, evaporated milk, and water; stir to combine. Mix in cream cheese. Set aside.

Whip egg whites and cream of tartar until stiff peaks. Carefully fold egg whites into batter. 

Heat butter in a frying pan. Place a nonstick round egg mold at the center. Pour about 1/4 cup batter into the mold and cook until bubbles start to appear on top. Remove mold, flip, and cook other side. Repeat with remaining batter.

Arrange pancakes on a plate. Drizzle syrup. Serve with whipped cream and fruits.