Creating Fluffy Japanese Soufflé Pancakes is easier than you might think! Follow these simple steps for amazing results:

1. Separate the Eggs: Carefully separate the egg whites from the yolks. Place the whites in a large mixing bowl and the yolks in a separate bowl.

2. Mix Egg Yolks: Add granulated sugar, vanilla extract, and milk to the yolks. Whisk together until combined and the mixture is slightly thickened.

3. Combine Dry Ingredients: In another bowl, sift together flour, baking powder, and salt. Gradually add this dry mixture to the egg yolk mixture, stirring until smooth and combined.

4. Whip Egg Whites: Using an electric mixer, whip the egg whites until soft peaks form. This process is crucial to achieving the fluffiness of the pancakes.

5. Fold in Egg Whites: Gently fold the whipped egg whites into the yolk batter. Be careful not to deflate the mixture—this will keep your pancakes airy.

6. Heat the Pan: In a non-stick skillet, melt a small amount of butter over low heat. Use a round mold to pour a scoop of the batter, ideally ¼ cup, into the pan.

7. Cook: Cover the skillet with a lid and cook for about 4-5 minutes. Flip the pancakes carefully and continue cooking for an additional 4-5 minutes, ensuring they are golden brown.