Fluffy Japanese pancakes, also known as soufflé pancakes, are a delightful treat known for their airy texture and jiggly appearance. Here's how to make them:

Ingredients:

• 3 large eggs, separated
• 1/4 cup (60ml) milk
• 1/4 teaspoon vanilla extract
• 1/2 cup (60g) cake flour
• 1/2 teaspoon baking powder
• 3 tablespoons granulated sugar
• Butter or oil for cooking
• Maple syrup, fruit, or other toppings of your choice

Instructions:

Separate the Eggs:

• Carefully separate the egg whites from the yolks, ensuring there are no traces of yolk in the whites. Place them in separate bowls.

Prepare the Batter:

• In a small bowl, whisk together the milk and vanilla extract. Set aside.
• In a separate bowl, sift together the cake flour and baking powder.
• In the bowl with the egg yolks, add half of the sugar (1.5 tablespoons) and whisk until pale and thick. Gradually add the milk mixture and whisk until well combined.
• Gradually add the sifted flour mixture to the egg yolk mixture, stirring until smooth and well incorporated.

Whip the Egg Whites:

• Using a hand mixer or stand mixer, whip the egg whites on medium speed until foamy.
• Gradually add the remaining sugar (1.5 tablespoons) to the egg whites while continuing to whip.
• Increase the speed to high and whip until stiff peaks form. The egg whites should hold their shape when the beaters are lifted.

Fold in the Egg Whites:

• Gently fold one-third of the whipped egg whites into the batter using a spatula until mostly incorporated.
• Add the remaining egg whites and continue to fold gently until no streaks of egg white remain. Be careful not to deflate the mixture too much.

Cook the Pancakes:

• Heat a non-stick pan or griddle over low to medium-low heat. Add a small amount of butter or oil and spread it evenly.
• Spoon or pour the pancake batter onto the pan, using about 1/4 to 1/3 cup of batter for each pancake. Use a spoon to shape the batter into round, thick pancakes.
• Cook the pancakes for 3-4 minutes on the first side, or until bubbles form on the surface and the edges look set.
• Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the second side, or until golden brown and cooked through.

Serve:

• Transfer the pancakes to a plate and serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or powdered sugar.
• Enjoy the fluffy, jiggly goodness of these Japanese soufflé pancakes while they're still warm!

Tips:

• Be gentle when folding the egg whites into the batter to preserve the airy texture.
• Cooking the pancakes over low to medium-low heat helps ensure they cook evenly without burning.
• For extra height, you can stack the pancakes on top of each other with a small piece of parchment paper in between.
• Customize your pancakes with different toppings such as chocolate sauce, Nutella, sliced bananas, or berries for a personalized touch.