Fluffy Japanese Soufflé Pancakes (Print Version)

# Ingredients:

01 - 2 large eggs.
02 - 2 tablespoons milk.
03 - ½ teaspoon vanilla extract.
04 - 1 teaspoon lemon zest (optional).
05 - ¼ cup all-purpose flour.
06 - ¼ teaspoon baking powder.
07 - ½ teaspoon white vinegar.
08 - 2 tablespoons granulated sugar.
09 - Neutral oil for cooking.
10 - Optional toppings: whipped cream, berries, powdered sugar, maple syrup.

# Instructions:

01 - Separate whites and yolks into different bowls.
02 - Mix yolks with milk, vanilla, lemon zest. Sift in flour and baking powder.
03 - Beat whites with vinegar, gradually add sugar until stiff peaks form.
04 - Fold meringue into yolk mixture in thirds until just combined.
05 - Cook on low heat covered for 7-8 minutes, flip, cook 5-6 minutes more.

# Notes:

01 - Serve immediately.
02 - Some deflation is normal.
03 - Electric stovetop works best.

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