Clouds you can eat ☁️🥞 Japanese Soufflé Pancakes✨

Ingredients 2 eggs, separated 2 tbsp milk 3 tbsp all-purpose flour 3 tbsp granulated sugar 1/2 tsp baking powder 1 tsp lemon juice 1/2 tsp vanilla extract Instructions Separate the egg whites and yolks into two bowls. In the bowl with the egg yolks, add the milk and vanilla extract. Mix well. Then add the flour and baking powder and whisk until smooth. In the bowl with the egg whites, add the lemon juice. Using a mixer, beat until foamy. Slowly add the sugar while mixing and continue beating until stiff peaks form. Add a spoonful of the whipped egg whites into the yolk mixture and gently mix to loosen the batter. Then carefully fold the remaining egg whites into the batter until fully combined. Do not overmix. Lightly grease a large nonstick pan and place it over low heat. Scoop the batter into tall pancake rounds. Cover the pan with a lid. Add a small splash of water to the pan (not directly on the pancakes) to create steam. Cook until the bottoms are golden, then carefully flip. Add another small splash of water, cover again, and cook until both sides are golden and the pancakes are cooked through. Serve warm with powdered sugar, maple syrup, and fresh fruit.