Fluffy Japanese Soufflé Pancakes

Crack and separate two eggs, placing the yolks in one bowl and the whites in another.

Add milk to the egg yolks and whisk them together.

Add vanilla extract to the yolk mixture and whisk again.

Sift in the all-purpose flour and mix until you have a creamy batter.

In the bowl with egg whites, start whipping on low speed with a mixer until foamy.

Gradually add sugar in three parts while continuing to whip, increasing the speed to high.

Whip the egg whites until they form stiff, glossy peaks. Be careful not to over-whip.

Add about a third of the meringue to the egg yolk mixture and stir until smooth.

Pour the lightened yolk mixture back into the rest of the meringue.

Gently fold everything together with a spatula until just combined.

Transfer the finished batter into a pastry bag.

Preheat a non-stick pan over very low heat, lightly oil it, and wipe away the excess.

Gently squeeze the batter from the pastry bag onto the pan, building tall mounds.

Add a few drops of water to the pan to create steam.

Cover the pan with a lid and cook on low heat for 7 to 10 minutes.

Carefully flip the pancakes over to cook the other side.

Add a few more drops of water, cover, and cook for an additional 5 minutes.

The pancakes are ready. Remove them from the pan and serve.