Fluffy Japanese Soufflé Pancakes

Ingredients:

• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• ¼ cup all-purpose flour (fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice)
• 2 tablespoons granulated sugar
• Oil (any neutral oil, for cooking)

Instructions:

1. Start by separating the egg whites and egg yolks into two different mixing bowls.
2. Be careful not to break the yolk.
3. In the bowl with egg yolks, combine milk, vanilla extract, and lemon zest.
4. Whisk briefly.
5. Sift in the flour and baking powder.
6. Mix until smooth and free of dry flour.
7. Set aside.
8. In the bowl with egg whites, add vinegar or lemon juice.
9. Beat with a hand mixer on medium speed until frothy.
10. Gradually add sugar, continuing to beat.
11. After adding all the sugar, increase mixer speed to medium-high.
12. Continue beating until the egg white mixture forms stiff peaks.
13. Gently fold in ⅓ of the stiff peak meringue into the yolk batter.
14. Use a spatula and mix until evenly incorporated with no streaks.
15. Fold in the remaining meringue gently.
16. Mix until combined, ensuring no streaks remain.
17. Avoid overmixing to prevent deflating the meringue and batter.
18. Prepare to cook by either using a large spoon, a large cookie scoop, or a piping bag with a large round tip for the batter.
19. Cooking the Pancakes:
20. Lightly oil a nonstick pan and heat over low heat.
21. Be sure to remove excess oil.
22. Scoop or pipe the batter into the pan, forming 2 to 3 pancake mounds.
23. Cover the pan with a lid and cook for 7-8 minutes.
24. Once the bottom is golden, gently flip the pancakes.
25. Cover and cook for another 5-6 minutes until golden and fully cooked.
26. Serve the pancakes immediately with toppings like sweetened whipped cream, fruits, powdered sugar, or maple syrup.

Notes:

To maintain a fluffy texture, avoid overmixing the batter.
Cook pancakes on low heat to ensure even cooking and to prevent burning.