*Kuromitsu is a Japanese sugar syrup. It is typically made from unrefined kokutō (black sugar) and is used in many Japanese sweets.
Combine matcha powder and icing sugar, put aside
Make merengue - In a clean bowl, combine the egg whites and cream of tartar. Beat with an electric hand mixer to soft peaks. Add 1/3 of the sugar and continue beating. Repeat the process with another 1/3 of the sugar. Add the remaining sugar and continue beating to stiff, glossy peaks.
In a separate clean bowl, combine the egg yolks and milk. Add pre-shifted Japanese hotcake mix until well combined and incorporated.
Add 1/3 of the merengue to (3) and combine well. This will make it easier for the rest of the merengue to fold. Add the next 1/3 of merengue, fold gently by scraping from the bottom with a spatula. Add the last 1/3, gently fold.
It is not essential but using heat resistance food rings will help creating the pancake shape. If you have 9cm x 3cm or similar food rings, cut 4 strips of baking sheet and lay inside the rings.
Preheat the frying pan over a very small heat. Apply oil to the frying pan.
Pour souffle pancake mix inside the rings, pile up to create height. If you do not use the food rings, pile up the mix with a spoon to 3-5cm high.
Cover with lid, cook over very small heat for 10 minutes. Take care not to burn the bottom. Turn over the pancakes, put back the lid. Continue cooking for 3 minutes.
Remove the baking sheet, place one pancake over another in a plate.
Add crème fraiche on top, drizzle kuromitsu.
Shift matcha/icing sugar mix over the pancake to serve.