Fluffy Japanese Pancakes

In a mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.

In another bowl, sift together the cake flour and baking powder. Gradually add the flour mixture to the egg yolk mixture, stirring until smooth and no lumps remain.

In a separate clean bowl, using a hand mixer or stand mixer, beat the egg whites until frothy. Gradually add the sugar while continuing to beat until stiff peaks form.

Gently fold the beaten egg whites into the batter in three parts, being careful not to deflate the air bubbles.

Heat a skillet or griddle over low heat and grease it lightly with unsalted butter. Use a large ring mold or pancake mold to hold the batter while it cooks.

Pour about 1/4 cup of batter into the mold. Cover the skillet with a lid and cook for 4-5 minutes. When the bottom is golden brown, carefully flip the pancakes using the mold.

Cook the other side for another 4-5 minutes, always covering with the lid, until the pancakes are cooked through and puffed.

Remove the pancakes from the molds and repeat the process with the remaining batter, greasing the molds as needed.

Serve the fluffy pancakes warm, topped with maple syrup and a dusting of powdered sugar.