Mini & Fluffy Japanese Pancakes

Step 1

Separate the yolk from the eggs, discarding one yolk.

Step 2

In the yolk bowl, add the vanilla extract and milk and whisk.

Step 3

In another bowl, mix the flour, baking powder, and salt. Sift the dry ingredients into the yolks, mix, and reserve.

Step 4

Whisk the egg whites until soft peak forms, about the consistency of whipped cream. Take a spoon with a spatula and fold it in the yolk mixture gently, then add this yolk mix to the whites and fold gently until homogenous.

Step 5

Bring a big non-stick pan to a low temperature, oil it gently, and wipe it off with a paper towel.

Step 6

Add with the help of a piping bag, ladle or spoon into the pan, forming small pancakes. Add a tablespoon of water on the side and cover for 3-4 minutes. You can add a double layer on top after 2-3 minutes to make it extra thick, cover it and wait another 2 minutes before turning the pancakes and covering again for another 3-4 minutes.