Japanese Soufflé Pancakes

Ingredients

• 2 pieces Large eggs (separated)
• 1.5 tablespoons Whole milk
• 0.25 teaspoon Vanilla extract
• 32 grams Cake flour
• 0.5 teaspoon Baking powder
• 2 tablespoons Granulated sugar
• 1 teaspoon Neutral oil (for greasing)
• 2 tablespoons Water (for steaming)
• 2 tablespoons Maple syrup(optional)
• 1 teaspoon Powdered sugar(optional)

Instructions

1. 1

   Whisk the egg yolks with milk and vanilla in a small bowl until thick and frothy.

2. 2

   Sift the cake flour and baking powder into the yolk mixture and whisk until just combined.

3. 3

   In a separate clean glass bowl, beat the egg whites while gradually adding sugar until stiff, glossy peaks form.

4. 4

   Gently fold one-third of the egg whites into the yolk batter using a spatula to lighten it.

5. 5

   Carefully fold the remaining egg whites into the batter in two batches, being careful not to deflate the air bubbles.

6. 6

   Preheat a non-stick pan on the lowest heat setting and lightly grease with oil.

7. 7

   Scoop tall mounds of batter onto the pan, add a teaspoon of water in the empty spaces, and cover with a lid for 5 minutes.

8. 8

   Flip the pancakes gently, add another teaspoon of water, cover, and cook for an additional 4-5 minutes until golden and set.