Fluffy Japanese Pancakes

Separate the egg yolks from the whites into two large bowls.

Add sugar to the yolks and whisk until the mixture turns pale and creamy. Stir in the milk and vanilla extract.

Sift the flour, baking powder, and salt into the yolk mixture. Mix until just combined, taking care not to overmix.

Using an electric mixer, beat the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture in three parts, being careful not to deflate the batter.

Heat a non-stick frying pan over low heat and grease it lightly with butter. Using a ring mold, spoon the batter into the mold to shape. Cover the pan with a lid and cook for about 5 minutes on one side until bubbles form and the edges look set. Flip gently and cook for another 4-5 minutes.

Transfer the pancakes to a plate, dust with powdered sugar, add a dollop of whipped cream, and drizzle with maple syrup. Serve immediately.