Fluffy Japanese Soufflé Pancakes

Ingredients:

• 2 large eggs (separated)
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional for extra zing)
• ¼ cup all-purpose flour (properly fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice for an alternative)
• 2 tablespoons granulated sugar
• Neutral oil for cooking (such as vegetable oil)

Directions:

1. Separate Egg Whites and Yolks: Carefully divide the whites and yolks into two bowls.
2. Yolk Mixture: In the yolks, mix milk, vanilla extract, and lemon zest.
3. Whisk in flour and baking powder until smooth.
4. Egg White Mixture: In the whites, add vinegar. Beat until frothy, then gradually add sugar until stiff peaks form.
5. Combine Mixtures: Gently fold a third of the egg whites into the yolk mixture.
6. Add the remaining whites, folding until just mixed.
7. Prepare for Cooking: Use a large spoon, cookie scoop, or piping bag for the batter.
8. Prep Your Pan: Lightly oil a nonstick pan and heat on low.
9. Shape Pancakes: Scoop or pipe batter to form 2-3 pancakes.
10. Cook Covered: Cook covered for 7-8 minutes, flip, then cook another 5-6 minutes.
11. Serve Immediately: Enjoy with your favorite toppings!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 168 kcal | Servings: 1 pancake