Japanese Fluffy Pancakes

Ingredients:

• Egg yolk mixture:
  • 2 large egg yolks
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon baking powder
• Meringue:
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar (optional)
  • 2 tablespoons granulated sugar

Equipment:

• Non-stick frying pan with a lid
• Ring molds (optional for perfect shape)

Instructions:

1. Prepare the Batter:
   • In a bowl, whisk egg yolks, milk, vanilla extract, and vegetable oil until smooth.
   • Sift in the flour and baking powder. Mix until well combined.
2. Make the Meringue:
   • In a clean bowl, beat egg whites until frothy.
   • Add cream of tartar (if using) and gradually add sugar while beating until stiff peaks form.
3. Combine:
   • Gently fold the meringue into the yolk mixture in three additions. Be careful not to deflate the batter.
4. Cook:
   • Heat a non-stick frying pan on low heat and lightly grease with oil.
   • Pipe or spoon the batter into the pan to create thick, round pancakes (use molds if available).
   • Add a splash of water to the pan and cover with a lid. Steam for 2-3 minutes.
5. Flip:
   • Carefully flip the pancakes, cover again, and cook for another 2-3 minutes until golden brown and cooked through.
6. Serve:
   • Remove from the pan and serve immediately with powdered sugar, fresh fruit, whipped cream, or syrup.