Japanese Souffle Pancakes

Instructions

1. 1

   Separate the eggs into two large, clean bowls. Make sure no yolk gets into the whites, as this will prevent proper whipping.

2. 2

   In the bowl with egg yolks, whisk together the milk and vanilla extract until smooth.

3. 3

   Sift the flour and baking powder into the yolk mixture. Whisk gently until just combined with no lumps. Set aside.

4. 4

   Using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating.

5. 5

   Gradually add the sugar one tablespoon at a time while beating. Increase speed to high and beat until stiff, glossy peaks form (about 3-4 minutes).

6. 6

   Gently fold one-third of the meringue into the yolk mixture using a spatula. Use a cutting and folding motion to maintain airiness.

7. 7

   Fold in the remaining meringue in two additions, being careful not to deflate the batter. The mixture should be light and fluffy.

8. 8

   Heat a non-stick skillet or griddle over the lowest heat setting. Lightly grease with butter.

9. 9

   Using a large spoon or ice cream scoop, gently place dollops of batter onto the skillet, creating tall mounds. You should fit 2-3 pancakes at a time.

10. 10

    Add a tablespoon of water to the pan and immediately cover with a lid. Cook for 4-5 minutes until the bottoms are golden.

11. 11

    Very carefully flip each pancake using two spatulas for support. Add another tablespoon of water, cover, and cook for another 4-5 minutes.

12. 12

    Transfer the cooked pancakes to serving plates. Dust with powdered sugar and serve immediately with maple syrup.

13. 13

    Repeat the cooking process with the remaining batter, keeping finished pancakes warm in a low oven if needed.