Turn 2 Eggs Into Fluffy Japanese Soufflé Pancakes!

Making fluffy Japanese soufflé pancakes with just 2 eggs is achievable and delicious! Here’s a simple recipe:

---

### Ingredients:
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon sugar (adjust to taste)
- A pinch of salt
- Butter or oil for greasing the pan

---

### Equipment:
- Non-stick skillet with a lid
- Hand mixer or whisk
- Ring molds (optional, for perfect shapes)

---

### Instructions:

1. **Separate the Eggs**
- Crack the eggs and separate the whites from the yolks into two bowls. Ensure no yolk gets into the whites for optimal fluffiness.

2. **Prepare the Yolks**
- Add milk, vanilla extract, and sugar to the yolks. Whisk until smooth.
- Sift in the flour and baking powder, then mix until fully combined. Set aside.

3. **Whip the Egg Whites**
- Add a pinch of salt to the whites. Using a hand mixer or whisk, beat until stiff peaks form (the mixture should hold its shape firmly).

4. **Combine**
- Gently fold the whipped whites into the yolk mixture in three parts. Use a spatula to fold carefully, retaining as much air as possible.

5. **Cook the Pancakes**
- Heat a non-stick skillet over low heat and lightly grease it with butter or oil.
- Scoop the batter onto the skillet (use a ring mold if available for height). Add more batter on top for extra height.
- Cover the skillet with a lid and cook for 4–5 minutes on low heat.

6. **Flip and Finish**
- Carefully flip the pancakes with a spatula or tongs. Cover and cook for another 4–5 minutes until both sides are golden and the center is cooked through.

7. **Serve**
- Gently remove the pancakes from the skillet. Serve warm with toppings like powdered sugar, maple syrup, fresh berries, or whipped cream.