JAPANESE SOUFFLE PANCAKES

This is a homemade version of the popular Japanese Souffle Pancakes. They are incredibly fluffy and light.

Ingredients:
Version 1: With baking powder
 6 tbsp cake flour
 2 1/2 tbsp skim milk
 1 tsp baking powder
 1/4  tsp vanilla extract
 1/2 tbsp full fat mayonnaise or kewpie mayonnaise this is the Japanese mayonnaise
 3 tbsp granulated white sugar
 2 large eggs egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
Version 2: Without baking powder
 5 tbsp cake flour
 1 1/2 tbsp skim milk
 1 tbsp unsalted butter melted
 1/2 tsp vanilla extract
 2 1/2 tbsp granulated white sugar
 2 large eggs  egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
 1/4 tsp cream of tartar

Directions:
Version 1

1. In a medium bowl, add milk, baking powder, vanilla, mayonnaise and egg yolks. Sift in cake flour using a flour sifter or fine mesh strainer (make sure you don't skip this!). Mix with a whisk until batter is smooth and the mixture is a pale yellow.
2. ..............................

for full instruction please see: kirbiecravings.com

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