Incredible breakfast! Turn 2 Eggs Into fluffy Soufflé Pancakes!

Those cloudy pancakes! So tender! Have you ever tried pancakes that literally melt in your mouth? Today we're making legendary Japanese soufflé pancakes—incredibly high, airy, and soft, like a cloud. The secret lies in the perfect dough texture and a few culinary tricks. This breakfast is sure to surprise your loved ones and make your morning special! Ingredients: • 2 medium eggs (category C1) • 4 tsp milk (20 ml) • 2-3 tbsp pastry flour (regular wheat flour is also fine) • 1/2 tsp vanilla extract • 3 tsp sugar Key Tips: 1. Cook over the lowest heat. 2. Beat the egg whites until stiff peaks form, but be careful not to overbeat them! Additional Tips: 1. Gradually add the flour to the yolks until you get a beautiful, creamy, lump-free batter. 2. Gently fold the beaten whites into the yolk mixture with a silicone spatula (using upward movements) – no need for a mixer here! 3. Make sure the pan is evenly heated before adding the batter.