1. 1. Separate eggs: Carefully separate egg yolks and whites into two different bowls. Ensure no yolk gets into the whites!

2. 2. Make the yolk batter: In the yolk bowl, whisk in 1 tablespoon of sugar, milk, vanilla extract, and sifted flour and baking powder until smooth. Do not overmix.

3. 3. Whip the meringue: In the clean egg white bowl, beat the whites with an electric mixer until frothy. Gradually add the remaining 2 tablespoons of sugar. Continue beating until stiff peaks form. The meringue should hold its shape. This is crucial for your Fluffy Japanese Soufflé Pancakes.

4. 4. Combine batters: Gently fold about one-third of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue in two additions. Use a spatula and fold slowly to preserve the air. Your goal is a light, airy batter for these soufflé pancakes.

5. 5. Cook the pancakes: Heat a non-stick pan over very low heat. Lightly grease it with oil. Drop large dollops of batter (about ¼ cup each) onto the pan.

6. 6. Build them up: Add another dollop of batter on top of each pancake to create height.

7. 7. Steam and flip: Add a tablespoon of water to the pan (away from the pancakes) and immediately cover with a lid. Cook for 3-4 minutes until puffed. Flip carefully, add another tablespoon of water, cover, and cook for another 3-4 minutes until golden and cooked through. Repeat with the remaining batter for your incredible Japanese soufflé pancakes.