Fluffy Japanese Pancakes

In a mixing bowl, sift together the flour, baking powder, sugar, and salt.

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

Pour the wet ingredients into the dry ingredients and mix until just combined. Take care not to overmix.

In a separate bowl, whisk the egg whites using an electric mixer until stiff peaks form.

Gently fold the whipped egg whites into the batter in three additions, ensuring not to deflate the mixture.

Heat a non-stick skillet over low heat and lightly grease with butter. Use a ring mold for uniformity if desired.

Scoop about 1/4 cup of batter into the mold on the skillet. Cover with a lid and cook for about 4-5 minutes.

Carefully flip the pancakes, cover, and cook for another 4-5 minutes until both sides are golden and they have puffed up.

Transfer the pancakes to a plate and dust with powdered sugar. Serve warm with fresh fruit and whipped cream.