Learnt this from my Japanese friend, and we've been making them since!

In the peaceful quiet of our Midwestern mornings, there's a special joy in crafting a breakfast that brings the family together. These fluffy Japanese pancakes, also known as 'soufflé pancakes,' are a delightful change from the traditional flapjacks you might be used to. They are thick, airy, and almost like little clouds on your plate. Originating from Japan, where they are a modern twist on Western pancakes, this dish has quickly spread in popularity for its unique texture and heartwarming presentation. It’s a wonderful recipe to make if you want to surprise your loved ones with a comforting yet novel breakfast experience.

These pancakes are best served warm, straight off the griddle, paired with a dollop of fresh whipped cream and a drizzle of maple syrup. For a special touch, add some seasonal fruits like berries or sliced peaches from your local farmer's market. If you’re feeling indulgent, a scoop of vanilla ice cream can turn these breakfast treats into an elegant dessert. A cup of hot coffee or a pot of tea on the side, and you’ve got a perfect, cozy morning meal.

Servings: 4 pancakes

2 large eggs, yolks and whites separated
1 cup all-purpose flour
1/2 cup milk
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Butter, for greasing the pan

1. In a large mixing bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.

2. Sift the flour and baking powder into the bowl and mix until the batter is smooth. Set aside.

3. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until frothy. Gradually add the sugar and continue to beat until stiff peaks form.

4. Gently fold the egg whites into the yolk mixture, being careful not to deflate them, until just combined.

5. Heat a non-stick skillet over low heat and lightly grease with butter.

6. Using a ring mold or simply freehand, spoon the batter into small, round shapes on the skillet.

7. Cover the skillet with a lid and cook for about 4-5 minutes, or until the bottoms are golden and the tops are beginning to set. Carefully flip the pancakes and cook for another 3-4 minutes until cooked through.

8. Remove the pancakes from the skillet and serve immediately with your favorite toppings.

For a citrusy flavor, add a teaspoon of lemon or orange zest to the batter. You can also mix in chocolate chips or blueberries for a delightful surprise inside each pancake. If you prefer a gluten-free option, substitute the all-purpose flour with an equal amount of almond or coconut flour. Don’t be afraid to experiment with different extracts like almond or coconut to give your pancakes a unique twist.