Fluffy Japanese Pancakes

Instructions

1. Crack eggs and separate yolks from whites
2. Chill egg whites in the freezer for 10 to 15 minutes before whipping
3. Add a splash of milk to the egg yolks
4. Add vanilla extract to the yolk mixture
5. Gradually add flour (cake flour or all-purpose) little by little to the yolk mixture, stirring until creamy consistency
6. Set the yolk mixture aside
7. Using a mixer on low speed, whip the chilled egg whites until foamy
8. Gradually add sugar bit by bit while whipping
9. Increase mixer speed to high and whip until stiff peaks form with shiny appearance
10. Add about one-third of the whipped egg whites to the yolk mixture and stir well until smooth
11. Pour this mixture into the remaining egg whites
12. Gently fold together with a spatula until combined, keeping it light and airy
13. Transfer the batter into a pastry bag (or use a regular bag with a cut corner, or spoon gently)
14. Heat a skillet on low heat and lightly oil it
15. Gently squeeze the batter onto the preheated skillet
16. Add a few drops of water to the pan to create steam
17. Cover with a lid and cook for 7 to 10 minutes on low heat without lifting the lid
18. Flip the pancakes carefully
19. Add a few more drops of water and cover with lid again
20. Cook for another 5 minutes on low heat