Making Fluffy Japanese Soufflé Pancakes is straightforward. Follow these steps for success:

1. Separate the Eggs: Start by separating the egg yolks and whites into two separate bowls.
2. Mix Wet Ingredients: In the bowl with the egg yolks, add granulated sugar, milk, and vanilla extract. Whisk until well combined.
3. Combine Dry Ingredients: Sift in the flour, baking powder, and salt into the egg yolk mixture. Mix until smooth and there are no lumps.
4. Whisk Egg Whites: In a clean bowl, use a hand mixer to whip the egg whites until soft peaks form. Gradually add a tablespoon of sugar and continue whisking until stiff peaks form.
5. Fold Mixtures Together: Gently fold one third of the whipped egg whites into the yolk mixture. Once combined, fold in the remaining egg whites until no streaks remain.
6. Cook the Pancakes: Heat a non-stick skillet over low heat and grease lightly with butter. Use a ring mold if available. Pour in the batter and cover with a lid. Let them cook for about 5-7 minutes on one side, then flip and cover again for another 3-5 minutes until fully cooked.
7. Serve: Remove the pancakes from the rings. Stack them and serve hot, topped with whipped cream and fruits if desired.