Fluffy Japanese Pancakes

Presented by Brightercook 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: Separate the Eggs: Carefully separate the egg yolks from the whites into two large bowls. 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. 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. 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! Fold Gently: Gently fold the whipped egg whites into the yolk mixture in three parts. Be careful not to deflate the batter. 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. 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. Serve immediately and enjoy the fluffiness!