Fluffy Japanese Soufflé Pancakes (Print Version)

# Ingredients:

01 - 2 big eggs (about 50g each without shells).
02 - 1½ tbsp of whole milk.
03 - 1/4 tsp of vanilla, pure.
04 - 1/4 cup of soft cake flour.
05 - 1/2 tsp of baking powder.
06 - 2 tbsp of granulated sugar.
07 - 1 tbsp neutral oil (to coat pan).
08 - 2 tbsp water (used for steaming).
09 - 1/2 cup heavy whipping cream.
10 - 1½ tbsp of sugar.
11 - 1 tbsp powdered sugar.
12 - Fresh fruit like berries.
13 - Maple syrup (optional).

# Instructions:

01 - Separate yolks and whites. Put whites in freezer for 15 minutes.
02 - Whisk together yolks, milk, and vanilla till bubbly.
03 - Sift flour and baking powder into yolks. Stir it gently.
04 - Whip the chilled whites until foamy. Slowly add sugar and beat them into stiff peaks.
05 - Carefully fold meringue into yolks in three batches.
06 - Warm pan to 300°F, brush lightly with oil, and wipe the extra off.
07 - Drop batter into three little mounds, layering more to build height.
08 - Pour a bit of water into the pan, cover it, and cook for 6-7 minutes.
09 - Spoon on a final scoop of batter and cover to cook 2 extra minutes.
10 - Turn pancakes over carefully. Add another splash of water and cook 4-5 more minutes.
11 - Top with fresh whipped cream, fruits, powdered sugar, and syrup. Serve right away.

# Notes:

01 - Make these fresh right before eating for best fluffiness.
02 - Keep heat at a steady 300°F to avoid burning or undercooking.
03 - Add water to pan for a steam effect to keep pancakes moist.
04 - Flip pancakes gently to avoid deflation.
05 - Refrigerate leftovers but eat within 2 days.
06 - Stick with whole milk for the right consistency.

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