Japanese Soufflé Pancakes | Fluffy & Exotic

First, carefully separate the eggs into yolks and whites. Beat the egg whites in a clean bowl until very stiff peaks form.

In a second bowl, beat the egg yolks with the brown cane sugar and vanilla sugar until frothy and a light cream forms. Then, one after another, stir in the milk and melted butter. Sift the flour together with the cream of tartar baking powder over the mixture and stir everything smooth until no lumps remain. Finally, very carefully fold the egg whites into the batter to maintain its fluffiness.

Heat a coated pan over low heat and lightly grease it with sunflower oil. Use round cooking rings (approx. 6 cm diameter), grease them inside as well, and place them in the pan. Fill the rings about halfway with batter, cover the pan with a lid, and bake the pancakes for approx. 6-7 minutes over very low heat.