Japanese souffl pancakes

Separate the egg yolks and egg whites from 2 eggs in 2 separate bowls. Put the egg whites in the freezer.

With a whisk, beat 2 egg yolks, 1 and half tablespoons milk and 1 teaspoon vanilla essence until pale and frothy.

Through a sieve add 1/4 cup flour, 1/2 teaspoon baking soda and a pinch of salt to the egg yolk mixture. Set aside.

To a large pan(large enough to accommodate 3 pancakes) brush 1 tablespoon neutral oil and let it heat on low hear. This step is should be done before the next step.

Beat the egg whites until pale and frothy. Gradually add 2 tablespoons sugar(about 1/3 at a time) and continue beating. Stop beating when you see peaks in the mixture.

Gradually fold the egg whites mixture to the egg yolks and flour mixture. About 1/3 at a time. Incorporate the entire egg white mixture. You should have a frothy pale yellow cloud.

Quickly move to the hot pan and start adding the mixture. You dont want to wait, else you will get flat pancakes. This mixture will yield 3 pancakes. Stack one scoop on top of the other. You want a tall pancake and not a wide one. Cover and cook on low heat for 7 minutes.

After 7 minutes the pancakes should have firm bottoms. Slowly flip them. Cover and cook for another 7 minutes.

Once both sides are brown, quickly remove from heat and serve. Enjoy the soft and fluffy pancakes.