Japanese Soufflé Pancakes

Instructions

1. 1

   In a bowl, combine the flour, baking powder and salt. Set aside.

2. 2

   In a large bowl, whisk together the egg yolks, milk and vanilla. Set aside.

3. 3

   In a third bowl, whisk the egg whites with an electric mixer until starting to foam. Gradually add the sugar and whisk until stiff peaks form.

4. 4

   Add the dry ingredients to the egg yolk mixture. Stir in one-third of the meringue. Using a spatula, gently fold in the remaining meringue.

5. 5

   Warm a deep 12-inch (30 cm) round non-stick skillet over low heat. Once the skillet is warm, brush with butter. Using a 1/4-cup (60 ml) ice cream scoop, drop four balls of batter into the skillet. Cover and cook for 2 minutes.

6. 6

   Divide the remaining batter among the pancakes, about 3 tbsp (45 ml) per pancake. Pour the water into the skillet. Cover and cook for 3 minutes. Using a spatula, gently flip the pancakes over. Cover and continue to cook until the pancakes are cooked through and the second side is golden, about 2 minutes. Serve immediately (the pancakes will deflate quickly) with fresh fruit and maple syrup, if desired.