Japanese Souffle Pancakes

Ingredients

• 3 egg whites, plus 1 egg yolk
• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 cup powdered sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt

Instructions

1. Place 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.
2. In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.
3. In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.
4. Pour the buttermilk mixture into the flour mixture and whisk until smooth.
5. Using a rubber spatula, fold in the egg whites until combined.
6. Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.
7. Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.
8. Once the molds are removed, carefully flip the pancakes over using a spatula.
9. Cover and cook for an additional 3-4 minutes.