Japanese Souffle Pancakes
2 medium eggs
separate whites from yolks
1 tbsp (15ml) milk
½ tsp (3g) vanilla extract
¼ cup (30g) all-purpose flour
1/2 tsp (2g) baking powder
¼ tsp (1g) salt
whip whites until foamy
1 tsp (5ml) lemon juice
gradually add 2 tbsp (30g) sugar
whip until stiff peaks form
heat a large skillet over medium heat
gently fold whites into yolks mixture
grease lightly with oil
3 inch (8cm) wide parchment paper rings, 1 ½ inch (4cm) high
divide batter evenly
about a tablespoon of water to create steam
cook over low heat for about 6-8 minutes
flip the pancakes
add more water if evaporated
cook for about 5 more minutes
powdered sugar