Japanese Fluffy Pancakes

• 1/2 c  cake flour
• 1 tsp baking powder
• pinch of Diamond kosher salt
• 4 eggs , whites and yolks separated
• 3 T  milk 
• 1/2 tsp vanilla
• 1/4 c sugar
• 1 T oil for greasing the pan 
• 2 T  water (for steaming)

In a small bowl whisk together flour, baking powder, and salt.

In a medium bowl whisk together egg yolks, milk, and vanilla. Then whisk the flour mixture into the egg yolk mixture, being careful not to overmix.

Beat egg whites and sugar until stiff peaks form (when you lift your beater straight out of the mixture, the whites should remain stiff, not bend over).

Gently whisk about 1/3 of the egg white mixture into the flour/egg yolk mixture and mix until incorporated. Then fold in the remaining egg white mixture, using a spatula.

Set a stainless steel, cast iron, or ceramic 12″ pan (which has a lid) over low heat and brush entire bottom of pan with oil.

Use a 2 T cookie scoop and scoop 4 scoops of batter onto the pan. Then put another 2 T scoops of batter on top of each of those 4 pancakes. Put 1 T of water in the pan (between the pancakes), cover the pan and cook over very low heat for 2 minutes. Uncover the pan and put another 2 T scoop on each pancakes, so that you now have the equivalent of 3 scoops or about 6 T for each pancake). Cover again and cook another 5-6 minutes. Then check to see if the bottoms of the pancakes are golden brown. If not, increase the heat a little a cook a minute or so more. Then gently flip the pancakes. Pour another 1 T of water into the pan, cover and cook for about 4 minutes more or until the bottoms are golden brown and the sides appear cooked. Serve immediately.