Fluffy Japanese Soufflé Pancakes

Separate the egg whites and yolks into two separate bowls.

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

Sift the flour and baking powder into the egg yolk mixture. Stir gently until just combined.

In the other bowl, use a handheld mixer to beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.

Gently fold the egg whites into the egg yolk mixture in three additions. Be careful not to deflate the batter.

Heat a non-stick skillet over low heat and add the butter. Once melted, use a scoop or measuring cup to pour the batter into the skillet to form pancakes.

Cover the skillet and cook for about 4-5 minutes on low heat. Gently flip the pancakes and cook for another 4-5 minutes with the lid on.

Remove the pancakes from the skillet and stack them on a plate. Dust with powdered sugar and drizzle with maple syrup before serving.