Yes!  Japanese-style Soufflé Pancakes are those tall, cloud-like pancakes that are soft, jiggly, and melt-in-your-mouth fluffy. They’re a little trickier than regular pancakes, but so worth it. Here’s a detailed step-by-step recipe:

 Japanese-Style Soufflé Pancakes

Ingredients (Makes 4–6 pancakes)

• 2 large egg yolks
• 4 large egg whites (room temperature)
• 2 tbsp whole milk
• ¼ tsp vanilla extract
• ¼ cup (30 g) cake flour (or all-purpose flour, sifted)
• ½ tsp baking powder
• ¼ cup (50 g) sugar
• 1 tbsp butter (for cooking)
• Powdered sugar (for dusting)
• Fresh fruit, whipped cream, or syrup (for serving)

Instructions

1. Prepare Batter Base

1. In a medium bowl, whisk together egg yolks, milk, and vanilla extract until smooth.
2. Sift in flour and baking powder. Mix gently until just combined (do not overmix).

2. Make the Meringue

1. In a clean, dry bowl, beat egg whites with a hand mixer until foamy.
2. Gradually add sugar (1 tbsp at a time) while beating.
3. Continue whipping until stiff, glossy peaks form (like marshmallow texture).

3. Fold the Batter

1. Gently fold ⅓ of the meringue into the yolk batter to lighten it.
2. Carefully fold in the rest, being gentle to keep the batter airy.
3. The batter should be fluffy and thick.

4. Cook the Pancakes

1. Heat a nonstick skillet over low heat. Lightly grease with butter.
2. Using a large spoon or ice cream scoop, mound batter into tall piles (about 2 scoops per pancake).
3. Cover the pan with a lid and cook for 4–5 minutes.
4. Gently flip each pancake (use a spatula + spoon for support).
5. Cover again and cook another 3–4 minutes, until golden and set.

5. Serve

• Dust with powdered sugar.
• Add fresh strawberries, blueberries, or banana slices.
• Top with whipped cream, honey, or maple syrup.

 Tips for Success

• Low heat is key — too hot and they’ll burn outside but stay raw inside.
• Use a ring mold if you want perfectly tall, uniform pancakes.
• Serve immediately — they’re best eaten fresh and warm.