Japanese fluffy pancakes

Ingredients for 1 servings:

• 2 egg yolks
• 2 tbsp sugar
• 2 tbsp oil
• 4 tbsp milk
• 60 g flour
• ½ tsp baking powder
• 1 pinch of salt
• 1 tsp vanilla extract
• 4 egg whites
• 2 tbsp sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Beat the egg yolks and sugar with a whisk until creamy. Gradually (in about 3 steps) stir in the milk and oil. Add the salt and vanilla extract. Then mix the flour and baking powder separately, sift them, and stir them into the batter. The batter should be thick and runny. Beat the egg whites until semi-stiff. Add the sugar and continue beating until the mixture is glossy and stiff. Carefully fold in the beaten egg whites in small portions with a whisk. Lightly brush a lidded pan with oil and heat over medium heat. Using a ladle, place a dollop of batter in the center, cover, and let it bake for a few minutes. Then carefully turn it over with a spatula. Serve immediately. I like to top it with powdered sugar or maple syrup.