Fluffy Japanese Soufflé Pancakes

Carefully separate the egg yolks from the egg whites, placing them into two separate mixing bowls.
Beat Egg Whites:
Using a hand mixer or stand mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
Mix Wet Ingredients:
In the bowl with the egg yolks, add the granulated sugar, milk, and vanilla extract. Whisk until well combined.
Sift Dry Ingredients:
Sift the all-purpose flour, baking powder, and salt into the bowl with the egg yolk mixture. Gently fold until just combined.
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Fold in Egg Whites:
Take about 1/3 of the beaten egg whites and gently fold them into the batter to lighten it.
Once incorporated, add the remaining egg whites and gently fold until no white streaks remain. Be careful not to overmix.
Cook Pancakes:
Heat a non-stick skillet or griddle over low to medium-low heat. Add a small amount of butter or oil to the pan.
Spoon about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Serve:
Transfer the cooked pancakes to a plate and serve immediately with maple syrup, fresh berries, whipped cream, or any desired toppings.
Enjoy:
Enjoy these fluffy Japanese soufflé pancakes as a delightful breakfast or brunch treat!
Yield: