The health benefit of skinny dessert and the recipe of Japanese souffle pancake

What do the fat people eat?
They eat the food with a lot of sugar.
What do the skinny people eat?
They eat the food with less sugar.

The men wonder why the women love dessert so much as if her stomach has reserved a space for dessert whatever how full she is.  When I am happy, I want to eat something sweet. When I am down, I also want to eat something sweet. Ever wonder what the sugar can do to affect our mood?
 
Why do you tend to eat something sweet when you feel stressful? The brain loves sugar, 85% of the energy comes from sugar.  The sugar makes the glucose in your body inflated.  Insulin helps to keep your blood sugar level from getting too high.  As a result, your body is fermented to generate the emotion of stress and anxiety.  Consuming too much sugar is not a good thing. I can't understand why women tend to love desserts or sweets more than any other food.  Homemade skinny desert by using less sugar can feed your desire to eat something sweet.  I like to eat the Japanese souffle pancake.  It is my favorite food not only for dessert, but take it as breakfast as well.  It is super airy, like souffle. 

Ingredients

• 1 cup self raising flour
• 1/2 tsp baking powder
• 1/4 cup sugar
• 2 eggs
• 3/4 Butter milk to make up 1 cup with the egg
• 1/4 tsp vanilla extract
• 1 tbsp Japanese mayonnaise
• Berries for toppings
  

Steps:

1. Whisk together the egg yolks, lemon juice, mayonnaise and milk.
2. Sift the cake flour and baking powder together until just combined
3. Season with one or two drops of vanilla extracts if you wish.
4. In another bowl, whisk the egg whites to foam and add half sugar. Keep whisking, add the rest of the sugar. Whisking on high speed until stiff peaks form.
5. Pour 1/3 of the egg white foams into the egg yolk mixture, make the circular motive to combine the mixture, repeat this work the same as before for 3 times until they are thoroughly mix together and you have a thick batter.
6. Heat a non-stick frying pan on low heat and brush with butter or oil
7. Pour about 3 to 4 teaspoons of the batter at a time into the pan to cook the pancake until the top is set
8. Drop 1 tablespoon of water to empty spaces in the frying pan to add moisture in the pan
9. Flip over and cook until the other side is set.
10. Steady slow cooking over low heat is necessary. To lock in the heat and moisture inside the pan, cover with a lid
11. Serve the pancakes with fresh berries toppings