Japanese Pancakes

Separate the egg yolks from the whites. Whisk the egg whites into stiff peaks.

Add cane sugar and vanilla sugar to the egg yolks and whisk until light and frothy. Gradually add the flour sifted with baking powder, milk, and butter. Mix everything together again to ensure there are no lumps, and very carefully fold in the whisked egg whites to keep the batter fluffy.

You will need round food-grade molds with a diameter of approximately 6 cm. Grease them with oil, place them on a heated non-stick pan brushed with oil, fill halfway with batter, cover with a small lid, and slowly cook over low heat for 6-7 minutes.