JAPANESE SOUFFLE PANCAKES

INGREDIENTS:
VERSION 1: WITH BAKING POWDER

• 6 tbsp cake flour
• 2 1/2 tbsp milk
• 1 tsp baking powder
• 1/4 tsp vanilla extract
• 1/2 tbsp full fat mayonnaise or kewpie mayonnaise (this is the Japanese mayonnaise)
• 3 tbsp granulated white sugar
• 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)

VERSION 2: WITHOUT BAKING POWDER

• 5 tbsp cake flour
• 1 1/2 tbsp milk
• 1 tbsp butter, melted
• 1/2 tsp vanilla extract
• 2 1/2 tbsp granulated white sugar
• 2 large eggs, egg whites and egg yolks separated (keep egg whites chilled in fridge until ready to use)
• 1/4 tsp cream of tartar

DIRECTIONS:
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Go to JAPANESE SOUFFLE PANCAKES

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