• Begin by separating the egg whites and yolks, and placing them in two separate bowls.
• Add milk, flour, and vanilla extract to the egg yolk. Make sure to sift the flour.
• Whisk the mixture using a hand whisk until it becomes thick.

Whip Up the Perfect Meringue

• Begin by beating the egg whites with an electric hand mixer.
• As the egg whites turn frothy and opaque, gradually add part of the sugar, making three additions in total.
• Gradually increase the mixer speed to high and beat vigorously until stiff peaks form, approximately 6 minutes.
• To check for stiff peaks, stop whisking and pull up your whisk. The meringue should be firm enough to hold a peak, pointing straight up with a glossy texture.

With your whipped meringue ready, it’s time to fold it into the egg yolk mixture

• Using a spatula, gently scoop a portion of the meringue and place it on top of the egg yolk mixture.
• Now, here’s the crucial part – “fold” the two mixtures together. To do this, start by bringing the spatula down through the center of the batters, reaching the bottom of the bowl.
• As you lift the spatula, gently flip the batters over each other. Rotate the bowl slightly and repeat.
• Incorporating more meringue into the egg yolk mixture.
• Continue this folding motion until the two mixtures are seamlessly combined. Be gentle and patient; the goal is to maintain the lightness of the meringue.

Cook the pancakes

• Heat a large nonstick frying pan over the lowest heat possible, aiming for around 300ºF (150ºC).
• Add the combined batter to a piping bag, and start squeezing the mixture onto the preheated pan. Remember, we’re aiming for fluffy clouds, so resist the urge to make them too thin. The right fluffy Japanese pancakes stay in the same shape as you place them onto the pan.
• Cover the pan with a lid to create the perfect cooking environment. This helps in achieving an even rise and a fluffy interior.
• Allow the pancake to cook undisturbed for 5-6 minutes on one side. You’re looking for a golden-brown hue before flipping.
• Carefully flip the pancake using a spatula and cook for an additional 2-4 minutes on the other side, maintaining that low heat.
• Once both sides are beautifully golden, transfer your pancakes to a plate.

Toppings

• Drizzle your pancakes with your favorite syrup or jams
• Add a handful of fresh berries on top for a burst of flavor.
• Dust the pancakes with a sprinkle of sugar powder.