Japanes Souffle Pancakes

Directions

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  Separate the egg yolks and egg whites into two bowls.
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  Pour 20 g of milk and 10 g of vegetable oil and 1/4 of vanilla extract into the bowl with the yolks, and mix it all well with a wire, until you get a slightly lighter and foamy mixture. Then, add 30g of any flour – pour the flour through a strainer and sift, so that there are no larger lumps. Pay attention to the consistency of the dough – it should be buttery.
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  In another bowl with the egg whites, add 1 teaspoon of white vinegar and stir with a mixer. When the mixture becomes foamy, gradually add 40g of sugar and stir until you get whipped cream.
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  In the first bowl where you stirred the egg yolks, add the mixture from the second bowl. Combine both mixtures well, stirring.
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  Heat the pan over a low heat first and then pour a little oil, then spread the oil with a napkin or napkin. Use a low heat for baking all the time, and pour the mixture with a syringe, slowly – the point is to be the diameter and height of the souffle cake (or muffin, as you can easily imagine). Then cover the pan completely, for 3-4 minutes. After that, you will see when you turn it, whether it is necessary to bake that side a little more, which depends on your pan and the stove. The other side too.
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  You can serve pancakes with fruit, chocolate crumbs, toppings or simply powdered sugar. Let your imagination run wild.