Bring the viral café trend straight into your own kitchen! Japanese Soufflé Pancakes are famous for their cloud-like texture and impressive height. While they look intimidating, mastering them at home is surprisingly easy once you know the secret: properly whipped egg whites. Treat yourself to a luxurious weekend breakfast.

Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins

Ingredients:

• 2 large eggs, yolks and whites separated

• 2 tablespoons whole milk

• 1/4 teaspoon vanilla extract

• 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 2 tablespoons granulated sugar

• 1/2 tablespoon cooking oil (for the pan)

Instructions:

1. In a small bowl, whisk the egg yolks, milk, and vanilla extract until smooth. Sift in the flour and baking powder, mixing just until combined.

2. In a separate, clean glass or metal bowl, use an electric mixer to beat the egg whites. Once they become frothy, gradually add the sugar. Continue beating until stiff, glossy peaks form.

3. Gently fold the whipped egg whites into the yolk batter in three parts. Be very careful not to deflate the batter; use a light, folding motion.

4. Heat a non-stick skillet with a tight-fitting lid over the lowest possible heat. Lightly grease it with cooking oil.

5. Scoop the batter onto the skillet, stacking it high to form tall pancakes. Add 1 teaspoon of water to empty spaces in the pan and cover immediately with the lid to create steam.

6. Cook for 4-5 minutes, then carefully flip the pancakes. Add another drop of water, cover, and cook for 4 more minutes until golden brown and cooked through. Serve immediately with syrup and berries.