Fluffy Japanese Pancakes

Instructions

1. Prepare the egg yolk mixture
   In a large bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the cake flour and baking powder, then add 1 1/2 tablespoons of sugar. Whisk gently until just combined, being careful not to overmix. The batter should be smooth with no lumps.
2. Whip the egg whites
   In a separate clean, dry bowl, add the egg whites and cream of tartar. Using an electric mixer, whip on medium speed until foamy. Gradually add the 2 tablespoons of sugar and continue to whip until stiff, glossy peaks form. The meringue should be firm enough that it doesn't slide when you tilt the bowl.
3. Fold the meringue
   Using a rubber spatula, gently fold 1/3 of the meringue into the egg yolk mixture until incorporated. Add the remaining meringue in two additions, folding carefully to maintain as much air as possible. The batter should be light and airy with a smooth consistency.
4. Cook the pancakes
   Heat a non-stick skillet with a lid over very low heat. Lightly brush with oil. Once warm, use an ice cream scoop or 1/4 cup measure to portion the batter onto the pan, making 2-3 pancakes at a time with space between them. Place 3-4 small dollops of batter on top of each pancake to build height.
5. Steam and flip
   Add 1 tablespoon of water to the side of the pan (not on the pancakes) and immediately cover with the lid. Cook for 4-5 minutes until the bottoms are golden and the tops begin to set. Carefully flip each pancake using two spatulas, add another tablespoon of water, cover again, and cook for 4-5 minutes more until cooked through and fluffy.
6. Serve immediately
   Transfer the pancakes to plates while still hot. Serve with maple syrup, fresh berries, and a dusting of powdered sugar if desired. Japanese pancakes deflate quickly, so enjoy them right away for the best texture and presentation.