Fluffy Japanese Pancakes

Separate two eggs, placing the yolks in one bowl and the whites in another.

Add milk to the egg yolks and whisk until well combined.

Sift in the all-purpose flour and whisk until the batter is smooth.

Using an electric mixer, beat the egg whites until they become foamy.

Gradually add the sugar to the egg whites in three separate additions, beating continuously until stiff peaks form.

Gently fold about a third of the meringue into the egg yolk mixture to lighten it.

Pour the lightened yolk mixture back into the remaining meringue and gently fold until just combined, being careful not to deflate the batter.

Transfer the pancake batter into a piping bag or a large plastic bag.

Lightly grease a non-stick pan with cooking oil and wipe off the excess. Heat the pan over low heat.

Pipe tall, round mounds of batter onto the preheated pan.

Add a spoonful of water into the pan away from the batter, then immediately cover with a lid to steam. Cook for 3-4 minutes.

Gently flip the pancakes. Add another spoonful of water, cover, and cook for another 3-4 minutes until golden brown.

Once cooked, transfer the fluffy pancakes to a plate.

Drizzle with milk cream or your favorite toppings and serve immediately.