Whisk the YolksCombine yolks with granulated sugar and whisk until pale and creamy.
Then stir in milk and vanilla extract. This forms the rich pancake base.Sift in the Dry IngredientsSift flour, baking powder, and salt directly into the yolk mixture. Gently fold with a spatula until just combined—overmixing can make the pancakes dense.Whip the Egg WhitesUse an electric mixer to beat egg whites until stiff peaks form. This is crucial for that signature fluffiness.Fold GentlyFold the whipped egg whites into the yolk mixture in three parts. Use gentle folding motions to avoid deflating the batter. The goal is to maintain as much air as possible.Cook the PancakesHeat a non-stick frying pan over low heat and lightly grease with butter.
Optional: use a ring mold for uniform, tall pancakes.Spoon batter into the pan or mold, cover with a lid, and cook 5 minutes until bubbles form and edges set.Flip carefully and cook another 4-5 minutes.ServeDust with powdered sugar, add whipped cream, drizzle with maple syrup, and enjoy immediately while soft and fluffy!Tips for Perfect Fluffy Japanese PancakesLow & Slow Cooking: Cooking over low heat prevents burning while allowing pancakes to cook through.Use a Ring Mold: Helps achieve tall, uniform pancakes; but hand-shaped pancakes work fine too.
