Fluffy Japanese Pancakes

Whisk the yolks and 1 tbsp sugar until well-combined.

Add oil and milk bit by bit to the mix while whisking.

Sift the flour, baking powder, salt into the batter. Whisk until well-combined.

Add vanilla and continue whisking. The batter should be sticky.

Use a mixer for the egg whites. When the egg whites have become foamy (not yet firm), add 1 tbsp sugar. Use the mixer again in low setting until the sugar is dissolved. Use the mixer in high setting until the egg whites become stiff.

Fold the egg whites carefully into the batter, bit by bit (I do this for about 4-5 times). You can also use a whisk but be careful not to overmix. Wait for about 5 minutes before cooking the batter.

Heat a non-stick pan. I prefer not to use oil, but use some if you prefer it that way.

Turn the heat to low. Scoop a bit of batter in the pan. When the bottom part has browned, flip the pancake.

Repeat the process with the remaining batter.