Fluffy Japanese Pancakes

Steps

1. 1

   Separate the egg yolks from the whites, placing them in two separate bowls.

2. 2

   Add the milk and vanilla extract to the yolks. Add the sifted flour and mix until combined.

3. 3

   Whip the egg whites with the cream of tartar. Add the sugar in three additions and continue whipping until stiff peaks form.

4. 4

   Stir one tablespoon of the whipped egg whites into the yolk mixture to lighten it.

5. 5

   Fold in the remaining egg whites in three additions, using gentle bottom-to-top motions. A few white streaks in the batter are fine; the important thing is not to deflate the egg whites.

6. 6

   Heat a pan over low heat. Spoon two tablespoons of batter per pancake into the pan, reserving one tablespoon per pancake.

7. 7

   Cover the pan and cook for 5 minutes.

   Start 5-minute timer
8. 8

   Top each pancake with the reserved tablespoon of batter and cook, still covered, for another 5 minutes.

   Start 5-minute timer
9. 9

   Flip the pancakes and cook, covered, for another 10 minutes.

   Start 10-minute timer
10. 10

    Serve immediately with your favorite topping.