Japanese Soufflé Pancakes

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil
• Butter for cooking
• Maple syrup and fresh fruit for serving

Directions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg yolks, then add the milk and vanilla extract, mixing well.
3. Combine the wet and dry ingredients, mixing until just combined.
4. In a separate bowl, whip the egg whites until stiff peaks form.
5. Gently fold the whipped egg whites into the batter until no white streaks remain.
6. Heat a non-stick skillet over low heat and add a little butter.
7. Pour a scoop of the batter into the skillet, using a ring mold for height if desired.
8. Cover the skillet with a lid and cook for about 4-5 minutes until the bottom is golden.
9. Carefully flip the pancake, cover again, and cook for another 4-5 minutes until cooked through.
10. Repeat with remaining batter, serving with maple syrup and fresh fruit.