Instructions
Step 1: Separate the egg whites and egg yolks into two clean mixing bowls.
Step 2: In the bowl with the egg yolks, whisk together the milk and vanilla extract.
Step 3: Sift in the flour and baking powder, then whisk until smooth.
Step 4: In the bowl with the egg whites, add the cream of tartar and beat with a mixer until foamy.
Step 5: Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 6: Gently fold the egg whites into the yolk mixture in batches, being careful not to deflate the batter.
Step 7: Lightly grease a nonstick skillet and heat over very low heat.
Step 8: Scoop tall mounds of batter onto the skillet and cover with a lid.
Step 9: Cook for about 4 to 5 minutes until the bottoms are golden.
Step 10: Carefully flip the pancakes and cook for another 4 to 5 minutes until fluffy and cooked through.
Step 11: Stack the pancakes and serve warm with maple syrup, fresh blueberries, and powdered sugar.
Storage and Reheating Tips
Store leftover Fluffy Japanese Soufflé Pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the microwave for 15 to 20 seconds or warm in a covered skillet over low heat.
These pancakes are best enjoyed fresh for the fluffiest texture.
Freezing is not recommended because the delicate texture may collapse after thawing.
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