Creating Fluffy Japanese Soufflé Pancakes may seem challenging, but by following these simple steps, you’ll soon be serving up this amazing treat.

1. Whisk the Egg Yolks: In a bowl, whisk together the egg yolks, granulated sugar, honey, and vanilla extract until smooth and pale yellow.
2. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
3. Combine Mixtures: Gradually add the dry ingredients to the egg yolk mixture, alternating with the milk, and mix until well combined. The batter should be thick but smooth.
4. Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to beat until stiff peaks form.
5. Fold Together: Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
6. Preheat the Pan: Heat a non-stick skillet over low heat and lightly grease it with butter.
7. Form Pancakes: Using a ladle or measuring cup, pour batter into the skillet, making two or three mounds, leaving enough space for them to expand.
8. Cook Covered: Cover the skillet with a lid and cook for about 4-5 minutes. Flip gently, pouncing the pancakes to fluff them further as you cook the other side for another 4-5 minutes.
9. Check Doneness: Ensure they are golden on both sides and cooked through. They should be fluffy and spring back when lightly pressed.
10. Serve Immediately: Transfer to a plate and dust with powdered sugar if desired, serving them hot to preserve their fluffiness.

With patience and practice, you’ll master the technique for creating these delightful pancakes.