Japanese Pancakes

Instructions

1. Prepare the batter base
   In a medium bowl, whisk together the egg yolks, milk, and vanilla extract until smooth. Sift in the cake flour, 1 tablespoon of sugar, baking powder, and salt. Mix gently until just combined. Be careful not to overmix as this will develop gluten and make the pancakes less fluffy.
2. Whip the egg whites
   In a separate clean, dry bowl, add the egg whites and cream of tartar (if using). Using an electric mixer, beat on medium speed until foamy. Gradually add the remaining 1 1/2 tablespoons of sugar while continuing to beat. Increase to high speed and whip until stiff, glossy peaks form, about 3-4 minutes.
3. Fold in the meringue
   Take 1/3 of the whipped egg whites and gently fold into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions. Use a large spatula and fold with a light hand, cutting down through the center and coming up along the side. Rotate the bowl as you fold to maintain as much air as possible.
4. Preheat and prepare the pan
   Heat a non-stick skillet with a lid over very low heat. Once warm, lightly grease with oil. For each pancake, use a large ice cream scoop or 1/4 cup measure to scoop the batter onto the pan, keeping them at least 2 inches apart. Make 2-3 pancakes at a time, depending on your pan size.
5. Cook with steam
   Add 1 tablespoon of water to the side of the pan (not on the pancakes) and immediately cover with the lid. The steam helps cook the pancakes. Cook for about 4-5 minutes until the bottoms are golden brown and the tops begin to set.
6. Flip and finish cooking
   Very gently flip each pancake using two spatulas. Add another tablespoon of water, cover, and cook for an additional 4-5 minutes until both sides are golden and the center is fully cooked but still jiggly. The pancakes should spring back when lightly touched.
7. Serve immediately
   Transfer the pancakes to serving plates. Stack them if desired. Drizzle with maple syrup and garnish with fresh berries. Japanese pancakes deflate quickly, so they should be served immediately for the best texture and presentation.