Japanese Soufflé Pancakes

Ingredients

• 2 large eggs, separated
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 3 tablespoons granulated sugar
• 1 teaspoon neutral oil, for greasing pan
• 2 tablespoons water
• 1 tablespoon powdered sugar, for dusting
• 2 tablespoons unsalted butter, for serving
• 2 tablespoons maple syrup, for serving

Method

1. 1

   In a medium bowl, whisk the egg yolks with milk and vanilla extract until smooth.

2. 2

   Sift the flour and baking powder over the yolk mixture and whisk until just combined and no lumps remain.

3. 3

   In a separate, clean bowl, beat the egg whites with cream of tartar on medium speed until foamy.

4. 4

   Gradually add the granulated sugar, 1 tablespoon at a time, and continue beating until the meringue holds stiff, glossy peaks.

5. 5

   Fold one-third of the meringue into the yolk batter to lighten it, then gently fold in the remaining meringue in two more additions, keeping as much air as possible.

6. 6

   Heat a nonstick skillet over the lowest setting and wipe with a thin film of oil using a paper towel.

7. 7

   Spoon the batter into tall mounds in the skillet, using about 1/3 cup per pancake and stacking a second spoonful on top of each mound.

8. 8

   Add the water to an empty area of the skillet, cover with a lid, and cook on low heat until the bottoms are set and the pancakes have puffed, about 8 minutes.

   8:00 · Cook covered
9. 9

   Carefully flip each pancake with a thin spatula, re-cover, and cook until the second side is golden and the center springs back when touched, about 7 minutes.

   7:00 · Cook second side
10. 10

    Transfer the pancakes to plates immediately, dust with powdered sugar, and serve with butter and maple syrup.