Fluffy Japanese Souffle Pancakes

Instructions

1. 1
   Separate the eggs carefully, placing the egg whites into a perfectly clean, dry mixing bowl and the egg yolks into another medium bowl.
2. 2
   To the egg yolks, add the milk and vanilla sugar. Whisk until smooth and pale.
3. 3
   Sift the flour and baking powder into the yolk mixture, whisking just until combined with no lumps. Set aside.
4. 4
   Add the fresh lemon juice to the egg whites. Using a hand mixer, beat on medium-low speed until frothy.
5. 5
   Gradually add the white sugar to the egg whites, about half a tablespoon at a time, increasing the mixer speed to high. Whip until stiff, glossy peaks form. The meringue should hold perfectly straight up when you lift the beaters.
6. 6
   Take one scoop of the whipped egg whites and whisk it gently into the yolk mixture to lighten the batter.
7. 7
   Gently fold the remaining egg whites into the batter in two additions using a spatula. Use a light, scooping motion to keep the batter as airy as possible. Do not overmix.
8. 8
   Heat a non-stick skillet over the lowest possible heat. Melt the butter and use a paper towel to wipe most of it away, leaving just a thin film on the pan.
9. 9
   Spoon tall mounds of the batter into the skillet (you should get about 4 to 6 pancakes, so you will likely need to cook in batches). Add a few drops of water to the empty spaces in the pan, then cover immediately with the lid. Let steam for 4 to 5 minutes.
10. 10
    Carefully remove the lid and gently flip each pancake using a thin spatula. Add a few more drops of water to the pan, cover again, and cook for another 4 to 5 minutes until the centers are set and slightly springy.
11. 11
    Transfer to a plate immediately and garnish with warmed frozen blueberries and a drizzle of pancake syrup.