Fluffy Japanese Pancakes

Ingredients:

• 2 large eggs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) milk
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/4 tsp salt
• Butter (for greasing)
• Powdered sugar (for dusting)
• Maple syrup (for serving)
• Whipped cream (optional)

Instructions:

1. Separate the Eggs:
   Carefully separate the egg yolks from the whites into two large bowls.
2. Whisk the Yolks:
   Add sugar to the yolks and whisk until the mixture turns pale and creamy.
   Then, stir in the milk and vanilla extract.
3. Sift in the Dry Ingredients:
   Sift the flour, baking powder, and salt into the yolk mixture.
   Mix until just combined, taking care not to overmix.
4. Whip the Egg Whites:
   Using an electric mixer, beat the egg whites until stiff peaks form.
   This is what will make your pancakes super fluffy!
5. Fold Gently:
   Gently fold the whipped egg whites into the yolk mixture in three parts.
   Be careful not to deflate the batter.
6. Cook the Pancakes:
   Heat a non-stick frying pan over low heat and grease it lightly with butter.
   Using a ring mold (if you have one), spoon the batter into the mold to get a nice shape.
   If you don’t have a mold, just spoon the batter directly onto the pan and shape it as best you can.
   Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set.
   Flip gently and cook for another 4-5 minutes.
7. Serve and Enjoy:
   Transfer your fluffy pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup.
8. Serve immediately and enjoy the fluffiness!