Japanese pancake recipe

Preparation:
In a bowl, mix flour, baking powder and salt. Mixing wet ingredients. In another bowl, whisk the yolks, milk and vanilla extract. In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Gently combine wet and dry ingredients. Add the beaten egg whites, folding gently from bottom to top to keep the dough fluffy. Heat a frying pan over medium heat and add a little butter. Pour about 1/2 cup of batter into each pancake. Use a ring mold to maintain the shape and height of the pancakes. Fry until golden brown on the bottom (about 3-4 minutes), then carefully flip and cook for another 3-4 minutes.