Japanese Souffle Pancakes

4 eggs, separated

1/4 cup granulated sugar

1/2 cup cake flour or all purpose flour

1/2 tsp baking powder

1 pinch salt

3 tbsp whole milk, can sub other milks

1/2 tsp vanilla extract

4 tbsp water, for cooking

butter, for cooking

Whisk the egg yolks, milk, and vanilla in a bowl.

Add flour, baking powder, and salt to the egg yolk mixture. Mix well and set aside.

With an electric hand mixer or stand mixer with whisk attachment, beat egg whites until frothy. Add sugar and continue to beat egg whites to stiff peaks.

Being careful not to overmix, fold in the whipped egg whites 1/3 at a time.

Cook on a buttered skillet over medium heat, flipping when the bottom is golden brown.

NOTE: some chefs prefer to steam the pancakes by cooking in a pan and adding a table spoon of water carefully between the pancakes, cover immediately and let cook for a couple minutes before flipping. Both methods have worked well for us!