Fluffy Japanese Pancakes

2 large eggs, separated

½ cup milk

¼ tsp vanilla

1 cup flour

1 tsp baking powder

¼ tsp salt

¼ cup sugar

Butter (for greasing)

For Serving:

Powdered sugar

Maple syrup

Whipped cream

In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the flour, baking powder & salt, then gently fold until just combined. Be careful not to overmix; we want to keep that airy texture!

In a separate clean bowl, beat the egg whites with a pinch of cream of tartar. Gradually add the sugar while continuing to beat until stiff, glossy peaks form. This is the secret to achieving that signature fluffiness in your Fluffy Japanese Pancakes.

Gently fold the whipped egg whites into the batter base, one-third at a time. Heat a non-stick pan over low heat and grease with a little oil. Use a cookie cutter or ring mold to shape the pancakes. Cook for about 4-5 minutes on each side, covering the pan with a lid to steam the pancakes.

Once golden brown and cooked through, carefully remove the pancakes from the pan. Stack them high, dust with powdered sugar, and serve immediately with your favorite toppings. Watch as they jiggle and delight your guests!