Fluffy Japanese Soufflé Pancakes

Prepare the Batter: Separate egg yolks and whites into two clean bowls.
To the yolks, add milk and vanilla. Whisk until smooth.
Sift in flour, baking powder, and salt. Mix gently until no lumps remain.
Make the Meringue: Using an electric mixer, whip the egg whites until foamy.
Add cream of tartar (or lemon juice).
Gradually add sugar while beating until soft peaks form. The meringue should be glossy and hold its shape.
Fold Gently: Add ⅓ of the meringue into the yolk batter to loosen it.
Carefully fold in the rest of the meringue using a spatula. Avoid overmixing — keep as much air as possible.
Cook the Pancakes: Heat a non-stick pan on low heat. Lightly grease with butter or oil.
Scoop the batter onto the pan to form tall, thick rounds.
Cover with a lid and cook slowly for 4–5 minutes.
Gently flip each pancake and cook for another 3–4 minutes until golden and cooked through.
They should spring back lightly when touched.
Serve Immediately: Dust with powdered sugar, drizzle with syrup or honey, and add whipped cream or berries for a café-style presentation.
Tips: Do not overmix the meringue into the yolk batter.
Cook over low heat with a lid to prevent collapsing.
You can use metal ring molds for a perfect tall shape.
Serve immediately — pancakes deflate a little as they cool.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 pancakes
Kcal: 180 per pancake