Fluffy Jiggly Japanese Souffle Pancakes

Directions:

Separate the egg whites and yolks into two separate bowls. In the bowl with the egg yolks, add the milk and vanilla extract. Whisk until well combined.

Sift the flour and baking powder into the egg yolk mixture. Mix until smooth and set aside.

In the bowl with the egg whites, add the cream of tartar. Using an electric mixer, beat the egg whites on medium speed until they become frothy. Gradually add the granulated sugar and continue beating on high speed until stiff peaks form.

Gently fold one-third of the meringue into the egg yolk mixture to lighten it. Then, fold in the remaining meringue until just combined, being careful not to deflate the mixture.

Preheat a non-stick skillet over the lowest heat setting and lightly grease with oil or non-stick spray. Use a ring mold or simply spoon the batter onto the skillet to create thick pancakes.

Cover the skillet with a lid and cook the pancakes for about 5-7 minutes until the bottoms are golden brown and the tops start to set. Carefully flip the pancakes, cover again, and cook for another 5-7 minutes.

Once cooked, remove the pancakes from the skillet and serve immediately. Dust with powdered sugar and top with fresh berries and whipped cream.