Fluffy Japanese Soufflé Pancakes

1.In a large mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and set aside.

2.In the bowl with the egg yolks, add the milk, vanilla extract, and a pinch of salt. Whisk until well combined.

3.Sift the flour and baking powder into the egg yolk mixture, and gently fold until just combined. Be careful not to overmix; the batter should be smooth with no lumps.

4.Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.

5.Gently fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, ensuring you maintain as much air as possible.

6.Heat a non-stick skillet or griddle over low to medium-low heat and lightly grease it with butter.

7.Using a 1/4 cup measuring cup, scoop the batter onto the skillet, forming thick rounds. You can stack two or three scoops on top of each other for extra height.

8.Cover the skillet with a lid and cook for about 4-5 minutes, until the bottoms are golden brown. Carefully flip the pancakes and cook for another 4-5 minutes with the lid on, until they are cooked through and fluffy.

9.Remove the pancakes from the skillet and serve immediately, dusted with powdered sugar, and topped with maple syrup, fresh berries, or whipped cream as desired.