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 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 milk
1 tbsp 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:

For full directions kindly visit kirbiecravings.com.