Japanese Soufflé Pancakes Recipe

Ingredients:

– 2 large eggs
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract
– 1/4 cup (30g) all-purpose flour
– 1/4 teaspoon baking powder
– 2 tablespoons granulated sugar
– Butter or oil for greasing the pan

 Instructions:

1. **Separate the Eggs:**
– Separate the egg whites and yolks into two different bowls.

2. **Prepare the Egg Yolks Mixture:**
– Add milk and vanilla extract to the egg yolks and whisk until combined.
– Sift the flour and baking powder into the egg yolk mixture and whisk until smooth.

3. **Beat the Egg Whites:**
– Using a hand mixer, beat the egg whites until they become frothy.
– Gradually add the sugar while continuing to beat the egg whites until stiff peaks form.

4. **Combine Mixtures:**
– Gently fold the egg white mixture into the egg yolk mixture in three parts. Be careful not to deflate the batter.

5. **Cook the Pancakes:**
– Heat a non-stick frying pan over low heat and lightly grease it with butter or oil.
– Spoon the batter onto the pan to form thick pancakes. Cover the pan with a lid and cook for about 4-5 minutes on each side or until golden brown and cooked through.

6. **Serve:**
– Serve the pancakes warm with your favorite toppings such as fresh fruit, whipped cream, or syrup.

Enjoy your fluffy Japanese soufflé pancakes!