Japanese Souffle Pancakes

Step 1

In a medium bowl whisk together flour, powdered sugar, baking powder, and salt.

Step 2

In a second bowl stir together milk, melted butter, vanilla or almond extract, and the egg yolk.

Step 3

In a third bowl whip the egg whites and cream of tartar 3-4 minutes until stiff peaks form.

Step 4

Stir milk mixture into dry ingredients until just combined (a few lumps are fine).

Step 5

Gently fold whipped egg whites into the batter until just incorporated (do not overmix).

Step 6

Preheat a deep skillet with a lid over low heat and spray the inside of a 3-inch baking ring (I used three rings at a time) with nonstick spray and place in the preheating pan.

Step 7

Fill each ring halfway full with batter. Place lid on the pan and allow to cook for 5 minutes.

Step 8

Slide a spatula underneath to life the pancake and ring and use tongs to quickly flip it over. Allow to cook another 2-3 minutes until golden. Repeat with remaining batter.

Step 9

Serve immediately topped with syrup and powdered sugar.