Fluffy Japanese Soufflé Pancakes

Top tips: 1. Cook over low heat. 2. Whisk the egg whites to stiff peaks, but don't overdo it! Extra tip: 1. Gradually mix the flour into the yolks until you get a nice, creamy batter. 2. Fold the beaten whites into the yolk mixture with a spatula—no mixer needed! 3. Make sure the frying pan is evenly heated before you start.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Separate egg whites and yellows and put egg whites in freezer (they should be in there 10-15 mins).

Step 2

2. Beat the egg yellows and then add milk and vanilla extract.

Step 3

3. Sift in the flour slowly and mix until it is a creamy consistency. Put aside.

Step 4

4. Whip the egg whites until you start to see foam then add the sugar bit by bit mixing after each addition.

Step 5

5. Turn mixer up to high and mix until stiff peaks start to form.

Step 6

6. Add 1/3 of the egg white mixture to the egg yolk mixture and stir well - don't use mixer.

Step 7

7. Add the egg yolk mixture into the rest of the egg whites and fold together with spatula.

Step 8

8. Lightly oil frypan and gently spoon mixture into a evenly heated frypan on low heat. You can also use piping bag or something similar.

Step 9

9. Add a few drops of water to the pan and cover it with lid for 7-10min. It should cook low and slow. Do not lift the lid.

Step 10

10. Add a few more drops of water and let it cook for another 5 minutes until they are soft and tender.