Japanese Souffle Pancakes

01Method

1. 1

   Pour the milk into a large bowl, stir in the vinegar, and let the mixture rest for about 5 minutes until it curdles slightly.

2. 2

   While the milk sours, sift the flour, sugar, and baking powder together into a separate bowl and set aside.

3. 3

   Using an electric mixer with a clean glass, metal, or ceramic bowl, whip the egg whites until stiff peaks hold.

4. 4

   Whisk the egg yolks and vanilla into the soured milk until smooth, then pour the liquid into the center of the dry ingredients and whisk to combine. Stir in the mayonnaise until no lumps remain, then gently fold in the whipped egg whites.

5. 5

   Warm a griddle over medium-low heat and melt the butter across the surface. Grease round molds, set them on the griddle, and fill each halfway with batter. Cook until the bottoms are golden and the tops are mostly set, 4 to 6 minutes, then flip each pancake together with its mold. Continue cooking until the second side is golden and the pancakes have roughly doubled in height, another 4 to 6 minutes. Remove the molds before serving.