These fluffy Japanese pancakes have a light and airy soufflé-like texture, are completely addictive, AND YES, you can make them right in your own kitchen!
Whisk the egg yolks, 1 Tbsp sugar, whole milk, vegetable oil, and vanilla together in a medium bowl until smooth.
Combine the flour, baking powder, and salt together in a small bowl and add to the egg yolk mixture in three additions, whisking well after each.
In a separate bowl, beat the egg whites on low speed with and electric mixer until frothy, then smooth. Gradually add 1/4 cup sugar, while continuing to beat on low speed.
Gradually increase the speed and beat until you have stiff peaks. The whites should be glossy and smooth, but not dry.
Add the meringue to the egg yolk mixture in three additions. Carefully whisk the first third in until just combined and do the same with the second addition.
Fold the last third in with a spatula, taking care not to deflate the meringue.
Place two non-stick medium frying pans on the stove and pour a few drops of vegetable oil in each. Wipe out excess oil with a paper towel and set the heat to the lowest setting.
Use a 1/3 cup measuring cup to scoop out a heaping mound of batter into the pan. Add a second pancake to the pan and repeat with the other pan so you have four pancakes in total. You DO NOT want to spread them out, you should try to pile them high.
Drop about 1 tsp of water into each pan, but not directly onto the pancakes. Cover and cook (again over VERY low heat) until the bottoms are beginning to set, about 3 mins.
Add another smaller spoon of batter on the top of each pancake, cover, and continue to cook about 3 mins more.
Check the bottoms to be sure they're set and golden brown and VERY carefully flip over each pancake and continue to cook until just cooked through, about 2-3 more mins. Repeat to make two more pancakes.
Serve immediately topped with a dusting of powdered sugar and drizzle of maple syrup.
Recipe yields 6 pancakes
Special Equipment : non-stick frying pan with lid
To Achieve Height: