Fluffy Japanese Souffle Pancakes with Berries and Maple Syrup

In a medium bowl, whisk together the sifted flour, baking powder, and salt.

In a separate bowl, whisk together the egg yolks, milk, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.

Gently fold one-third of the beaten egg whites into the yolk batter to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.

Heat a non-stick pan over low heat. Melt a small amount of butter in the pan.

Spoon two to three dollops of batter into the pan, spacing them apart. Add 1 tablespoon of water into the pan, cover immediately with a lid, and steam for 6-8 minutes, or until the bottoms are golden brown.

Gently flip the pancakes, add another tablespoon of water to the pan, cover, and cook for another 5-7 minutes, or until cooked through and fluffy.

Repeat with the remaining batter, adding more butter to the pan as needed.

Serve immediately, topped with fresh berries, a dusting of powdered sugar (optional), and a generous drizzle of maple syrup.